Are ya feeling lucky yet? You might just turn into a Leprechaun after trying this satisfying one pot wonder. And the gold...well, it's in the Guinness. This great recipe is just in time for St. Patty's day. Yes, I used stout Irish beer with this recipe and I put a little in the stew too : ). This should be the pot at the end of the rainbow!
Enjoy!
Ingredients:
3 ½ to 4 pounds beef chuck or stew meat, cut into bite sized cubes
¼ cup flour
2 cups water
3 14 ½ ounce cans beef broth
2 12 ounce bottles or cans of stout beer
2 6 ounce cans tomato paste
1 28 ounce can diced tomatoes
3 pounds new or yellow potatoes, washed and halved or quartered
1 large onion, cut chopped
6 carrots, washed, peeled and cut into three or four pieces
8 garlic cloves, minced
1 teaspoon dried thyme
kosher salt and ground pepper
Parsley or Chives for garnish
Directions:
Preheat oven to 350. Using a 5 quart Dutch oven or heavy stock pot, stir beef with flour. While stirring, slowly add water, broth and beer, so not to clump flour. Stir in tomato paste and tomatoes. Add potatoes, onions, carrots and garlic. Season with thyme, salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally to keep from sticking.
Remove from stove and bake in oven, covered, until meat is tender. This will take about 3 hours. Taste for seasoning and adjust if necessary.
Garnish with parsley or chives and serve with crusty bread and stout beer.
Ingredients:
3 ½ to 4 pounds beef chuck or stew meat, cut into bite sized cubes
¼ cup flour
2 cups water
3 14 ½ ounce cans beef broth
2 12 ounce bottles or cans of stout beer
2 6 ounce cans tomato paste
1 28 ounce can diced tomatoes
3 pounds new or yellow potatoes, washed and halved or quartered
1 large onion, cut chopped
6 carrots, washed, peeled and cut into three or four pieces
8 garlic cloves, minced
1 teaspoon dried thyme
kosher salt and ground pepper
Parsley or Chives for garnish
Directions:
Preheat oven to 350. Using a 5 quart Dutch oven or heavy stock pot, stir beef with flour. While stirring, slowly add water, broth and beer, so not to clump flour. Stir in tomato paste and tomatoes. Add potatoes, onions, carrots and garlic. Season with thyme, salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally to keep from sticking.
Remove from stove and bake in oven, covered, until meat is tender. This will take about 3 hours. Taste for seasoning and adjust if necessary.
Garnish with parsley or chives and serve with crusty bread and stout beer.
