Irish Beef Stew

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What makes a stew Irish? Must be the Guinness. Serve with a big hunk of Irish Bannock on the side.

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Ingredients:

• 1/2 c all purpose flour
• 3/4 tsp salt
• 3/4 tsp pepper
• 1 1/2 lbs stewing beef, large dice
• 2 Tbsp olive oil
• 1 whole onion, large dice
• 3 garlic cloves, minced
• 1 c carrots, large dice
• 2 medium potatoes, peeled and large dice
• 1 c celery, large dice
• 1 c white mushrooms, quartered
• 2 Tbsp tomato paste
• 1 c stout or Guinness beer
• 2 c beef broth
• 1 (28 oz / 796 ml) can diced tomatoes
• 1 tsp fresh thyme (best hack for always having fresh herbs)
• 2 whole bay leaves
• salt & pepper

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Directions:

1. Combine flour, 3/4 tsp salt and 3/4 tsp pepper in a large freezer bag. Toss in beef to coat.
2. Heat 1 Tbsp olive oil in a large pot. Place flour-coated beef in the hot oil, browning in batches and setting aside on a plate. When done, set aside the remaining flour mixture for later.
3. Add 1 Tbsp olive oil to the pot again. Add in onion, garlic, carrots, potatoes, mushrooms and celery. Cook for 3-4 minutes.
4. Add in the tomato paste and 1 Tbsp of the remaining flour mixture, and stir.
5. Add in beer, scraping the bottom of the pot to get all the cooked-on bits up.
6. Add the beef broth, canned tomatoes, thyme and bay leaves.
7. Add in the cooked beef, bring to a boil, then lower to a simmer.
8. Cover and cook over low heat for about 2 hours.
9. Season with salt & pepper.

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Nutritional Information*

• Servings: 6
• Calories: 220
• Total Fat: 7 g
• Saturated Fat: 3.2 g
• Total Carbohydrates: 34.3 g
• Dietary Fiber: 1.3 g
• Sugar: 4.3 g
• Protein: 5.3 g

*Nutritional Information estimated using MyFitnessPal