Irish Beef Stew
Notes
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Ingredients
- 2 Tbsp olive oil
- 3 bay leaves
- 2 pound stew meat, cut into 1 1/2 - 2 inch cubes
- 1 large yellow onion, peeled and cut into 1/4 inch slices
- 2 cloves garlic, peeled and chopped
- 1 dried thyme, whole
- 1 dried rosemary
- 2 -3 tsp all-purpose flour
- 3/4 cup beef stock
- 1/2 cup Guiness Stout
- 1 Tbsp chopped parley
- 1/2 pound carrots, sliced
- Salt and freshly ground black pepper, to taste
Instructions
Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary, and flours, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.