This stew is full of large chunks of beef and tons of vegetables including onions, carrots, parsnips, celery, potatoes and lots of garlic & fresh herbs all swimming around in a hearty gravy sauce.Serve with a few slices of Irish Soda Bread or fresh French Bread.
The perfect dinner for a chilly cold Winter night.
INGREDIENTS
3 tbsp Olive oil
3 lbs. Beef Stew Chunks
2 tbsp Flour
Salt & Pepper
½ tsp Thyme & Rosemary (fresh is best but dry works too)
1 large Yellow onion, chopped
3-6 Carrots, chopped
3-4 sticks Celery, chopped
2 Parsnips, chopped
3-4 springs of fresh Thyme, removed from tough stock
1-2 springs of fresh Rosemary, chopped
1 tsp Salt & Pepper
1-2 tsp Paprika
6 cloves Garlic, chopped
3 cups Beef Broth
1 can Tomato Paste (or left over tomato sauce about ½ cup or so)
2 tbsp Worcestershire Sauce
2 tbsp Beer & Chipotle BBQ sauce (optional but delicious) or you can just add a few splashes of beer)
3-5 Yukon Potatoes (or whatever you have on hand), chopped
1/2 cup Frozen Green Peas
2 tbsp Corn Starch & equal parts water
INSTRUCTIONS
Place beef chunks in a medium sized bowl, spoon flour over meat and mix until meat is evenly covered. Then in a Dutch oven (or large heavy bottomed pot), heat 1 1/2 tablesoons of olive oil and add the chunks of beef. Season with salt & pepper and fresh thyme & Rosemary. Cook beef chunks until LIGHTLY BROWNED, (for 5 minutes, do not over cook or else beef chunks will be tough!). Remove browned beef using tongs or a slotted spoon, place beef in a bowl and set aside for later.
In that same pot add another few tablespoons of olive oil, then add in onions, carrots, celery & parsnips and sauté, stirring every so often until vegetables are tender. Add in a splash of water to keep things from getting to brown to quickly and to help deglaze pan from cooking the beef chunks. Cooking for about 15 minutes or so or until vegetables are tender, stirring often! Add in garlic, fresh thyme, rosemary, paprika, salt & pepper and cook for another 5 to 10 minutes or so.
Now you can add in the cut Potatoes, Frozen Green Peas, Beef stock, Worcestershire sauce, (BBQ Sauce or your choice of beer!) & tomato paste (or leftover tomato sauce) Bring stew to a simmer, cover with lid and simmer for about 30 minutes, but remember to stir every so often to keep things from sticking to the bottom! Test taste and adjust seasoning, maybe adding a little more salt & pepper & the corn starch slurry (mix together equal parts corn starch & water and mix until smooth, adding in 2 tbsp of the sauce from the pot & then add into main pot.)
Finally add back in the seared beef chunks and cook for a few more minutes until heated through. Serve hot in large shallow bowls with a few slices of warm bread. Enjoy!
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