Irish Stew
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 14.79 ml canola oil or 14.79 ml vegetable oil
- 2 slice bacon, cut into 1/2 inch pieces
- 907.18 g stewing beef, cut in 1 inch pieces
- 1 large onion, chopped
- 29.58 ml flour
- 2 carrots, sliced
- 12 large white pearl onions
- 354.88 ml beef stock
- 340.19 g bottle dark stout beer (Guinness is preferred)
- 29.58 ml dark brown sugar
- 29.58 ml red wine vinegar
- 14.79 ml bouquet garni
- 4.92 ml salt, to taste
- 2.46 ml fresh ground black pepper, to taste
- 6-8 cooked small red potatoes, for serving if desired, cut into wedges
directions
- In an ovenproof pot, heat the oil.
- Add the bacon and cook until crisp.
- Remove the bacon to drain on paper toweling. Do not discard the bacon drippings.
- Return the pot with the drippings to the heat.
- Add the beef and brown evenly; remove the beef and set aside.
- Add the chopped onion and flour to the pot and cook for 2 to 3 minutes; be careful not to let it burn.
- Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes.
- Bring to a boil, cover and simmer, stirring occaionally, for 90 minutes.
- Taste and add more seasoning, if desired.
- Add potato wedges to each bowl and ladle stew over it.
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RECIPE SUBMITTED BY
Kay D.
Simpsonville, South Carolina