Traditional Irish Stew
Ingredients
2 tablespoons olive oil
1 tablespoon butter
2-1/2 lb. chuck roast, cubed & seasoned
1-1/4 cups onion coarsely chopped
1 heaping tablespoon minced garlic
1/4 cup all purpose flour
1 cup Irish beer (Guinness)
4 cups beef stock or broth
1/2 cup water
1/2 cup tomato paste
1 lb. Yukon gold potatoes, rough peeled, and cut in half
1 lb. sweet potatoes, peeled, and cut in 1-1/2 inch pieces
2 cups carrots peeled, halved and cut into 1-1/2 inch pieces
1 sprig of fresh thyme leaves
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh parsley, chopped
Directions
Cube and season a 2-1/2 lb. chuck roast
Season with a seasoned salt, pepper and meat tenderizer
Allow to marinate for 24 hours with the seasonings
Heat olive oil & butter in a large skillet
Dredge (or coat) meat in 3/4 cup of runions (can be purchased at Walnut Creek Cheese, runions is a seasoned flour/breading)
Brown meat on both sides and place in roasting pan or crock pot
Add 1/4 cup all-purpose flour to 4 cups of beef stock or broth
Stir together well with a wire whisk and pour over meat
Add water, then add beer, tomato paste, thyme, salt & pepper
In the same skillet the meat was browned in, sauté onions for several minutes, then add garlic. Adding a touch of butter to the skillet may be needed
Cook until onions are soft and add to meat mixture
Roast in the oven (350°) or crock pot (on high) for one hour, then add both varieties of potatoes and carrots
Roast for 2 more hours (still at 350°) or on high in the crock pot (for 4 more hours)
During the last hour, add fresh parsley
The Millers like to have a slice of homemade butter bread on the side with a heaping bowl of stew!
Cook Time: 3 hours roasting in the oven, 5 hours in the crock pot