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Family Favorites: Irish Beef Stew

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Here is a long time family favorite Irish recipe! So good we don’t just save it for St. Patrick’s Day. And, it’s even better the second day, reheated in the oven for about 20-30 minutes.

Serves 4-6

Ingredients

1 1/2 lbs chuck roast, cut into 1” cubes

2 medium onions, chopped

1/2 lb baby carrots

1/2 lb new potatoes, quartered

1/2 cup flour, seasoned with salt and pepper, plus additional 3 T flour

3 T cooking oil

1 T fresh basil, minced

2/3 cup Guinness beer or any dark beer

1 T honey

2/3 cup beef broth

Heat oil in oven and stove top safe 3 quart Dutch Oven. I used the Le Creuset 2.75 Dutch Oven Coat the beef in the 1/2 cup seasoned flour and brown on all sides. Remove to a plate and keep warm.

Add onions to the Dutch Oven and cook until soft. Remove and keep warm.

Add 3T flour to the pot and cook for about 2 minutes, whisking constantly. Add the beer, boiling for about a minute, then add the stock and the honey, boiling for about 2 minutes.

Remove from heat and add the browned beef, carrots and potatoes to the broth mixture.

Cover and place the Dutch Oven in a preheated oven to 325 degrees. Cook for 1 1/2 hours. If you want the gravy to be thicker, add 1t cornstarch mixed with 2 T cold water about 15 minutes before the cooking time is up.

Season with salt and pepper. Serve in shallow bowls topped with chopped basil.

I like to make it the day before and reheat at 300 for about 20-30 minutes, it’s even better! You can double the recipe if you are serving a bigger crowd.