Irish Beef Stew
A flavorful beef stew with onions, carrots, potatoes, and turnips seasoned with bacon and Guiness stout.
2 pounds lean beef stew or chuck, in two inch chunks
1 teaspoon salt
1/2 teaspoon ground black pepper
All-purpose flour for dredging
2 tablespoons bacon drippings or vegetable oil
2 large yellow onions, chopped
1 garlic clove, finely minced (optional)
6 to 8 medium carrots, scraped and sliced
2 to 3 large potatoes, peeled and cut into cubes
2 to 3 turnips, peeled and cut into cubes (optional)
1 cup Guiness stout
1 cup beef broth
- Season beef with salt and pepper; toss beef chunks in flour until well coated.
- Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
- Return beef to pot and add carrots, potatoes, turnips, stout and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is fork-tender.
Makes 6 to 8 servings.