Irish Beef Stew

In honor of St. Patrick's Day here is my post on Irish Beef Stew. It was so good!! But just a heads up, it takes about 3 hours to cook, so give yourself time. We ended up eating at 8:00pm because I didn't time things well...but it was worth it. Also, please enjoy the amazing smells that come from this dish that will fill your home... It's wonderful!!

Though traditionally Corned Beef and Cabbage is what we eat [and will eat] for St. Patrick's Day, this is a great dish and serves many. So if you are looking for a meal tonight to celebrate this green holiday, try this and let me know what you think. :)

Irish Beef Stew

Ingredients
Stew beef
3-4 Carrots- cut 1/4 thick slices
1 Yellow Onion- 1 inch cut
3 Garlic cloves- diced
3 Celery- chopped
4 Red Potatoes- 1 inch cut
Cabbage- 1 - 1 1/2 cup chopped
Beef Stock- 2 cups [or more]
Tomato paste- 1/3 cup
Stout beer- 1 1/2 cup [I ended up pouring the whole thing in just because though]
Dried Thyme- 2 tsp
Red pepper flakes- dash
Bay leaf- 2
Salt & Pepper to taste
Olive oil- 2 Tbs

1. Preheat the oven to 375 degrees. Then heat a dutch oven or large oven-safe pot with olive oil, add the beef chunks in one layer. Brown the beef on both sides, about 5-6 minutes, set aside.

2. Once the beef is all browned, toss it back in the pot with garlic and red pepper flakes. Stir about 1 minute.

3. Add stock, beer, tomato paste, thyme, and bay leaves, making sure the stock covers the beef. Salt and pepper to taste. Stir and bring to a boil, then let simmer and cover. Then place the covered pot in the oven. Cook for about 1 hour, then remove and add the carrots, onion, potatoes, and celery. Return pot to the oven for 2 more hours.

4. Add the chopped cabbage about 15 minutes before you need to remove it. Cabbage cooks quickly so you don't want it to wilt.

5. Spoon into a large bowl and enjoy!

Happy St. Patrick's Day everyone!!