Combine the flour, salt, and pepper in a large zipped bag. Add in
the stew meat and shake until the flour is coating the meat. Set
aside. In a large saucepan, heat one tablespoon of olive oil over
medium high heat until hot. Add in the onion, carrots, potatoes,
and mushrooms and cook until slightly softened, about 10
minutes. Add in the garlic and cook for 30 seconds or until
fragrant. Remove the vegetables to a bowl or plate.
Add the other tablespoon of olive oil and heat until shimmering.
Add half of the floured stew meat to the pan and let cook for 2
minutes without moving so it can brown. Then stir it around and
let it brown on all sides. Repeat with the remaining meat, adding
more oil if needed before browning. Pour about 1/2 cup of the
broth into the pan and scrape up the browned bits on the
bottom of the pan. Add in the rest of the broth, the can of
tomatoes, cooked veggies, beef, and the bay leaves. Let simmer
for 2-3 hours or until the veggies are soft and the meat is
tender.
One hour before you are ready to eat, add in the can of Guinness
draught and let simmer on low heat. Serve hot.
Originally Submitted
4/7/2013
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