Irish Beef Stew

Name: Irish Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs lean stewing beef, cut into 2 inch chunks; 4 tablespoons flour; salt & pepper; 1 pinch cayenne; 2 large yellow onions, cut into large peices; 2 garlic cloves, minced; 6 -8 large carrots, peeled & cut into 1 1/2-inch peices; 4 stalks celery, cut into 1 1/2-inch peices; 2 -3 large potatoes, cut into large cubes, golf-ball size (optional); 24 white pearl onions (optional); 1/3 cup barley (optional); 2 tablespoons tomato paste, disolved into 3 T water (to thin it out); 2 cups Guinness stout; 3 cups beef broth; 2 bay leaves; 1 teaspoon thyme

Submitted by Elle Anderson

"This is a mix of several recipes."

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Ready In:: 2hrs 20mins
Ingredients:: 16
Serves:: 4-6

ingredients

2 lbs lean stewing beef, cut into 2 inch chunks
4 tablespoons flour
salt & pepper
1 pinch cayenne
2 large yellow onions, cut into large peices
2 garlic cloves, minced
6 -8 large carrots, peeled & cut into 1 1/2-inch peices
4 stalks celery, cut into 1 1/2-inch peices
2 -3 large potatoes, cut into large cubes, golf-ball size (optional)
24 white pearl onions (optional)
¹⁄₃ cup barley (optional)
2 tablespoons tomato paste, disolved into 3 T water (to thin it out)
2 cups Guinness stout
3 cups beef broth
2 bay leaves
1 teaspoon thyme

directions

In a large ziploc bag, add flour, salt & pepper as desired, and a pinch of cayenne. Add cubed beef and zip up bag. Shake to coat beef with flour.
In a large pot or Dutch Oven, add 2 T oil. Shake off excess flour and add beef to pot. Brown beef over medium-high heat in two batches.
When all are browned, remove beef and set aside.
Add onions and garlic to pot and cook for 5 mins or so.
Add carrots, celery, barley and pearl onions, potatoes, and tomato paste/water and stir to coat.
Add 1/2 cup of Guinness to deglaze bottom of pot.
Add meat back to pot and add remaining Guinness and beef broth. Add Thyme and Bay leaves.
Bring to a boil and reduce heat to a simmer.
Cover and cook for 2 hours or until beef is fork-tender.