Dd's Irish Beer Stew

Beer for the tender meat and good flavah!  Must be ono!  

IRISH BEER STEW

 

2 #s chuck,  stew cut

½+½ tsp. salt

½ +1/4 tsp. black pepper

1/4 c. flour, as needed

 

1 ½ -2 tsp. vegetable oil, as needed

1 large onion, thinly sliced

2 large garlic cloves, finely chopped

1 tsp. fresh thyme, coarsely chopped

1 tsp. fresh rosemary, coarsely chopped

12 ounces Irish Ale or Stout

½ c. water, as needed

1 medium carrot, stew cut

2 medium Yukon Gold potatoes, stew cut

 

Generously season stew meat with salt and pepper. Dredge in flour.

In a large saucepan over medium high heat brown meat in oil on all sides.  Transfer to a plate; set aside. 

Into saucepan, add additional oil as needed.  Saute onions until pale golden, about 10 minutes. Add garlic, thyme, rosemary and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring to combine well. Add stout and water, bring to a boil, return beef to saucepan. Add additional water as needed to cover meat. Cover saucepan; lower heat to a simmer. Allow to simmer 1 ½ hours. Add carrot and potatoes. Continue simmering 30 minutes until beef is tender and vegetables are cooked through. 

Serves 2-3.