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Irish Stout Stew
Equipment: Dutch Oven, Stove
Servings: 4
Keywords: Irish, Stew
Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins
Ingredients
Instructions
Ingredients
Olive Oil To Coat Dutch Oven
1.25 – 1.50 lbs of Beef Chuck Chunks, halved
2 Tbsp of All Purpose Flour
1 Tpsp Divided of Spicelopedia™ Southwest Zesty Fiesta
1 Clove of Garlic, Minced
3 Stalks of Celery, Chopped
3 Sprigs of Fresh Thyme, stripped
1 Sprigs of Fresh Rosemary
14.5 – 15 Ounces of Irish Stout Beer
1 ½ Cups Divided of Beef Broth, Organic
1 Sweet Onion, Quartered
3 Ounces of Tomato Paste, Organic
½ Tsp of Worcestershire Sauce
8 Baby Golden Potatoes, Halved
2 Parsnips, Sliced Into Bite-Sized Chunks
3 Carrots, Sliced Into Bite-sized Chunks
Instructions
Preheat the Dutch Oven. Add oil.
Coat beef chunks in flour and half of the Southwest Zesty Fiesta seasoning.
Add coated beef chunks to Dutch Oven. Brown on all sides.
Add the garlic, thyme, and rosemary. Sauté for one minute.
Add the beer. Deglaze pan.
Add one cup of the broth. Reserve remaining. Add the onion, tomato paste, Worcestershire Sauce, and remaining seasoning. Bring to boil, reduce to simmer, cover with lid, and cook over low heat for 90 minutes.
Add potatoes, parsnips, carrots, and reserved broth. Bring back to a low boil, reduce to low heat, and continue to cook for about 70 minutes until the vegetables are softened to your liking.
