Rich and robust Irish-inspired beef stew will have you licking the bowl. A must for St. Patrick's Day! Oh, don't forget the rosemary and cheddar soda bread!
- 2 LB RAIKES BEEF STEW MEAT
- 1/2 C FLOUR
- 4 TBSP OLIVE OIL
- 4 TBSP BUTTER
- 3 GARLIC CLOVES, MINCED
- 2 ONIONS, CHOPPED
- 4 TBSP TOMATO PASTE
- 2 TBSP DIJON MUSTARD
- 6 CARROTS, 1/4 INCH CHUNKS
- 3 POTATOES, 1/4 INCH CHUNKS
- 1/4 C WORCESTERSHIRE SAUCE
- 3 C BEEF BROTH
- 10 OZ CAN GUINNESS BEER
- 3 SPRIGS THYME
- 3 SPRIGS ROSEMARY
- 3 BAY LEAVES
Cut the beef into bite sized chunks and dredge in the flour. Melt 2 tablespoons both olive oil and butter in a skillet, brown the beef in batches until golden brown. Season with salt and pepper. Remove each batch to a slow cooker.
Deglaze skillet with half cut of the beer and pour into the slow cooker. Add the remaining ingredients, give it a stir and place the lid on. Cook on high for 6 hours.
Recommend serving with Rosemary Cheddar Soda Bread (recipe below). Enjoy!
Rosemary Cheddar Irish Soda Bread
- 4 TBSP COLD UNSALTED BUTTER
- 4 C ALL PURPOSE FLOUR
- 2 TSP BAKING POWDER
- 1 TSP BAKING SODA
- 1 TSP SALT
- 3/4 TSP GOLDEN FIG POIVRE DE CUISINE (OR BLACK PEPPER)
- 2 TBSP FRESH ROSEMARY, CHOPPED
- 1 C IRISH CHEDDAR, GRATED
- 2 C COLD BUTTERMILK, PLUS EXTRA FOR BRUSHING
- OLIVE OIL FOR COATING BAKING SHEET
Preheat oven to 400 degrees. Lightly coat baking sheet with olive oil. Set aside.
Cut butter into very small cubes. In a large bowl whisk together flour, baking powder, baking soda, salt and pepper. Add the rosemary and cheddar, stir to combine.
Add chilled butter, using a pastry blender, working the cubes into the flour until there are no large chunks left. Add the buttermilk and stir with spoon until well combined.
Using your hands, gather the dough into a rough ball. Shape into a 7-8 inch diameter circle. Score a large "X" on the top with a sharp knife. Brush the top with extra buttermilk.
Bake for 25 minutes. Keep an eye on the top for browning, if it gets too dark tent with foil and continue baking for additional 20-30 minutes. Transfer to wire rack for cooling (about 10 minutes). Cut into thick slices and serve with a warm bowl of Guinness Beef Stew!