Black Gold Irish Stew
Soups on! This Black Gold Irish Stew is a hearty spoon full of treasure. Grab the big bowl and don't be shy. Fill all the way up!
Black Gold Irish Stew
PS Seasoning
6-Apr
15 minutes
2.5 hours
American
Beef
Soups on! This Black Gold Irish Stew is a hearty spoon full of treasure. Grab the big bowl and don't be shy. Fill all the way up!
Ingredients
1.5 Lb Beef Stew Meat- 1" Cubes
2 T Vegetable Oil
5 Carrots- Large Dice, Washed, Not Peeled
3 Stalks Celery- Large Dice
1 Onion- Medium Dice
8 Cloves Garlic- Whole, Peeled
6 T Tomato Paste
1 Can Guinness 14.9 Oz
1 Cup Red Wine
2 Cup Beef Broth
1 Sprig Thyme
3 T Black Gold Garlic Pepper
2 Large Baking Potatoes- Large Dice
Directions
In a medium sized stock pot, heat oil over medium high heat. Brown the meat, ½ at a time. This way the meat will brown and not boil. Remove the meat and season with 2 TB of Black Gold Seasoning.
Over medium high heat sauté the vegetables together until the onion is translucent. If the pan seems dry, add a little more oil.
Stir tomato paste and cook for 3 minutes. Add wine to deglaze and stir well to scrape the bottom and the sides of the pan.
Add beer and bring to a simmer. Add broth and return to a simmer.
Add the sauteed beef, garlic cloves and thyme sprig. Bring to a very low simmer and cover. Cook for 2 hours stirring occasionally.
When the beef seems close to being tender enough to be done, add the potatoes and return to a simmer for 20-25 minutes or until the meat and potatoes are cooked.
Adjust seasoning to you liking with more wine and Black Gold Seasoning.
Adjust thickness with a roux or slurry depending on preference.
