Back to 6 servings 2 and 1/2 pounds beef chuck roast* 1 tbsp kosher salt ), divided (use less, if you are using table salt 2 tbsp light olive oil, or any vegetable oil 1 large onion, chopped 0.5 tsp freshly ground black pepper 4 clove garlic 0.25 cup tomato paste 8 carrots, medium or large 3 tbsp flour 14 oz Guinness stout beer**, see notes to replace with broth 3 cup water 1 tbsp Better than Bouillon beef base 2 bay leaves 4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
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1 Step 1: Choose a well marbled 2-3 lb chuck roast that has plenty of fat. Use paper towels to dry it off when you open the package.2 Step 2: Use a sharp chef's knife to cut the roast into 2 inch pieces.3 Step 3: Sprinkle the beef chunks with 1 teaspoon kosher salt.4 Step 4: Heat a heavy Dutch oven pot (or any pot that is oven-going) over medium high heat for at least 2 minutes.5 Step 5: When the pot is very hot, add 1 tablespoon light olive oil (or vegetable oil.) It should shimmer right away.6 Step 6: Add the beef pieces one at a time, salt side down, with at least 1 inch of space in between each one. Sprinkle the top with more salt. Let sear over medium high heat for about 2 minutes, until well browned. Use tongs to flip each piece of beef and sear the other side. If your beef is not browning, add fewer pieces next time.7 Step 7: Remove the seared beef to a plate (or to the lid of your Dutch oven, if you are dish-lazy like me). Repeat the browning process with all the remaining beef. Turn off the heat if your veggies are not prepped.8 Step 8: Preheat the oven to 325 degrees F.9 Step 9: Take a moment to prepare the onions, garlic, and carrots. Chop the onion. Smash and mince 4 cloves of garlic. Peel and chop 8 carrots into big chunks.10 Step 10: Turn the heat (on the empty pot that you seared the beef in) to medium. If the pot is looking dry, add another 1 tablespoon oil.11 Step 11: Add 1 chopped onion and saute. Add 1/2 teaspoon pepper to the onions and another dash of kosher salt. Saute for 3 minutes, until they are softening and browned a bit.12 Step 12: Add in 4 cloves of garlic, smashed and minced. Saute 1 minute.13 Step 13: Add 1/4 cup tomato paste. Stir it together and cook for about 1 minute.14 Step 14: Add the chopped carrots and sprinkle with 3 tablespoons of flour. Stir for about 1 minute.15 Step 15: Add 14 to 16 ounces of Guinness.16 Step 16: Add 3 cups of water and 1 tablespoon Better Than Bouillon Beef Base. Stir it all together.17 Step 17: Return beef into the pot (including any juices).18 Step 18: Add 2 bay leaves and 4 sprigs of fresh thyme (or 1/2 teaspoon dried thyme).19 Step 19: Cover and bring to a simmer over high heat.20 Step 20: Once it has started bubbling, remove from heat and cover tightly.21 Step 21: Place in the center of the 325°F oven. Cook for 2 and 1/2 hours.22 Step 22: Remove the lid and check the beef with a fork. It should be fall-apart tender, like so tender you don't need to cut at all, just fork. If it's not tender, replace the lid and continue cooking for another 30 minutes, until beef is fall apart tender.23 Step 23: Taste your beautiful stew. Add salt and pepper to taste. Remove bay leaves and thyme.24 Step 24: Serve with Creamy Mashed Potatoes! Not optional. I mean it is, but, you know.25 Step 25: Storage: Pop any leftover stew in an airtight container in the fridge for up to 5 days.26 Step 26: Freezing: If you have too much to eat in a short time, freeze it in a ziplock. It reheats really well, just defrost in the fridge overnight and reheat the whole batch in a pot on the stove on medium low. Or nuke individual servings in the microwave.getsaucepan.com/r/d2c63b6f-b905-4e7e-84c5-2ec7d51502e1 · Original: https://thefoodcharlatan.com/irish-stew/
