Irish Beef Stew
Traditional Irish Fare
by Andrea Alden
Assemble the ingredients
- 2 lbs. stewing beef
- 2 tbsp. flour
- 1 tsp. salt
- 2 tsp. freshly ground black pepper
- 2 tsp. Bone Dust
- 1 small/medium turnip
- 3 large carrots
- 10 mini potatoes
- 1 cup Guinness
- 1 1/2 cups beef stock
- 2 to 4 fresh basil leaves
- 1 1-inch stalk of fresh rosemary
- 1 tbsp. cornstarch (optional)
- fresh bread for serving.
Preheat the grill to 325°F - as low as she'll go. Cut all the vegetables into bite sized pieces. Scrub the mini potatoes and slice them into quarters.
Place a cast iron dutch oven onto your side burner over medium heat (or the burner of your stove if you don't have a side burner), add the oil. Add the onion to the oil and cook the onions until they're translucent and starting to brown, mixing often with a wooden spoon.
Make sure that the beef chunks are all around the same size, slicing the ones that are too big. In a small bowl, add the flour, salt, pepper, and bone dust. Toss the beef with the flour mixture. Add the beef to the pot with the onion and brown it. Once the beef is nearly browned, use a garlic press or microplane and add the garlic.
Once the garlic is in, pour over the Guinness and scrape the crunchy bits off the bottom of the dutch oven using your wooden spoon. Add half of the beef stock and give it a good mixing, you're saving the rest for possible later use. You want there to be enough liquid in the pot to cover 2/3 of the vegetables and beef (see the 3rd image).
Place the dutch oven with lid onto the grill, over indirect heat. Grill for 45 minutes before checking on the stew. If you feel that there isn't enough liquid in the dutch oven when you check at 45 minutes, add more of the beef stock. Continue cooking for another 45 minutes.
After an hour and a half, use a fork to make sure that all of the different veg are tender. Cook for another 20 minutes if they're not tender enough. When the veggies are tender, remove the dutch oven from the grill.
Here's where you have the option of cornstarch. If the liquid in your stew is too runny, mix 1/2 of a tablespoon to 1 tablespoon of cornstarch with 1 cup+ of the stewing liquid. Then incorporate it back into the stew with your wooden spoon. It will thicken up perfectly.
Serve hot with fresh bread and butter.
Serve hot with fresh bread
Don't forget butter
Vengeance tastes good
I've done it. I made Irish Beef Stew and it was glorious. After the debacle last year, in my stew attempt, I was a little gun shy. But with the success of this meal, I am fully prepared to make this again and again. It freezes amazing, making for a quick meal when you're pressed for time too. What have you made that was a disaster the first time? Did you try again? Did you succeed? Leave a message below and tell us about your successes after failure!