This is an adaptation of a good Irish stew recipe
Author: Cape Locally Grown
Recipe type: Main Dish
- 1¼ lbs Stew beef, cut into 1-inch pieces
- ¾ cup Whole wheat flour
- ¼ cup Extra virgin olive oil
- ½ cup Coarsely diced onions
- 6 cloves Minced garlic
- ½ cup Micro-brewed beer (stout best)
- 4 cups Potatoes or sweet potatoes in chunks (leave skins on)
- 1 pinch Seasoned Salt
- 1 pinch Black Pepper
- 4 cups Water
- 1 tsp Dried or fresh herbs
- 3 cups Rice
- In a large brown paper bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake. Open bag and make sure that all of the beef is lightly coated in flour and seasoning. Set aside.
- In a large dutch oven (or giant soup pot), heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside.
- In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and cook until translucent, about 5 minutes. Add garlic, and cook for another 3 minutes. Deglaze the pan with the beer, scraping the browned bits from the bottom of the pan as the beer steams.
- Add the sweet potatoes, and cover with beef water.
- Add dried herbs. Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through,
- Taste and add seasoned salt and black pepper as necessary.
- Serve over rice.
Adapted from Irish Beef Stew