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Sunday Beef Stew, Where are We since Hurricane Helene?
RECIPE LINK: https://www.collardvalleycooks.com/ir...
IRISH BEEF STEW RECIPE, FUTURE COOKBOOK RECIPE​
Ingredients
OLIVE OIL
2 LB. BONELESS BEEF CHUCK ROAST CUT IN 1” PIECES
SALT & PEPPER
1 MEDIUM ONION, CHOPPED
3 MEDIUM CARROTS, PEEL AND CUT INTO 1” PIECES
3 MEDIUM PARSNIPS, PEEL AND CUT INTO 1” PIECES
1 PACKAGE (8-10 OZ.) MUSHROOMS SLICED
2 CLOVES OF GARLIC – PRESSED
1 TSP. DRIED THYME
1 TSP. DRIED ROSEMARY
2 BAY LEAVES
1 CAN OR BOTTLE (ABOUT 12-15 OZ.) GUINNESS STOUT
2 1/2 CUPS BEEF BROTH
1 TBSP. DIJON MUSTARD
1 TBSP. TOMATO PASTE
1 TBSP. WORCESTERSHIRE SAUCE
1 LB. SMALL YELLOW POTATOES, HALVED
CHOPPED FRESH PARSLEY
Heat 2 tbsp. oil in Dutch oven. Season beef with salt and pepper, then cook 5 minutes on high heat, browning beef on all sides. Remove and set aside. Add 2 tbsp. oil to Dutch oven with onions. Cook onions 3 minutes.
Add carrots, parsnips, and mushrooms. Salt and pepper veggies, cook 8 minutes until mushrooms release their liquid. Add garlic, thyme, rosemary, bay leaves, Guinness, broth, mustard, tomato paste and Worcestershire sauce; bring to a boil, scraping up browned bits from bottom of Dutch oven.
Return beef to Dutch oven, reduce heat to low and cook 1 ½ hours. Add potatoes making sure they are submerged in broth. (add water if needed) Cook 30 minutes or until potatoes are fork tender. Serve and garnish with parsley.
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