March hasn't left us yet and so there is still time to mix up a big batch of delicious Irish Beef Stew! This stew has a lot of ingredients and takes a few minutes to chop up the meat and veggies, but once it's all in the pot, you'll get a nice two and a half hour break before dinner. Nothing wrong with that!
The recipe calls for a two and a quarter pound chuck roast, but you could cheat and buy already chunked stew meat at the butcher counter, making the process even easier. It's also possible to cut all of the veggies earlier in the day and then just reach for them when it's time to prep the stew. (remember, cut potatoes do not like air, so if you pre-cut them, make sure to keep them submerged in water until it's time to use them. Then simply drain, pat dry and continue as normal.)
The recipe starts out with searing and quick browning the stew meat until brown on all sides. Work in small batches, otherwise, the meat will release juices and the stew meat will steam and boil versus sear. Working in small batches helps the pan to stay hot and the juices to evaporate quickly, keeping the sear going.
Once it's browned all over, the veggies go in for a few minutes to start to soften.
I used onion, celery and carrots but if I were to do it again, I would add potato and maybe even some mushrooms. The beauty of stews is that they can be very versatile and you can clean up loose veggies form your crisper and it only adds to the meal! If you decide to mix it up and add other veggies, just be certain the chunks are about the same size so they cook evenly while the stew simmers.
This Irish stew is different than any other I have made in the past because it calls for a few slices of bacon and even has nearly 2 cups of cola. The result is a nice, rich stew that has great flavor and color. It has a mix of beef and chicken stock, but you can easily use all beef, if you prefer, to give it a meatier taste. I did not add GravyMaster or au jus base but I easily could have and bolstered the end taste even more.
Once the veggies are cooked a few minutes, the rest of the ingredients get put into the pot and the stew gets up to a simmer and then you catch a 2 hour break. Swing by the pot every now and then to give it a stir, but the beef needs tome to cook and soften, so 2 hours it is.
After the 2 hour mark, a water ad flour slurry is stirred into the pot and you can let it thicken and finish cooking - about 30 to 45 minutes longer. Before dishing into a bowl, remove the bay leaves and thyme.
You may want to locate some big bowls because you're going to love it! We all went back for seconds and started planning when we would make it again.
This stew was a fun way to celebrate Saint Patrick's Day and couldn't have been easier to make. But you don't have to wait for a holiday to enjoy Irish Beef Stew any day! Just gather up your ingredients and break out your stew pot and you'll be o your way to an easy and delicious meal.
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