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.
