Black Gold Irish Stew

Directions

1. 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. 

2. Over medium high heat sauté the vegetables together until the onion is translucent. If the pan seems dry, add a little more oil. 

3. 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.  

4. Add beer and bring to a simmer. Add broth and return to a simmer. 

5. Add the sauteed beef, garlic cloves and thyme sprig. Bring to a very low simmer and cover. Cook for 2 hours stirring occasionally.  

6. 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.  

7. Adjust seasoning to you liking with more wine and Black Gold Seasoning. 

8. Adjust thickness with a roux or slurry depending on preference.