Irish Beef Stew
Irish Beef Stew isn’t only for soup season! Run this recipe back for St. Patrick’s Day or anytime! #LetsVibe
Ingredients
3 lbs chuck roast, cut in large chunks
Sautée Ingredients
2 Tbsp butter
1 Tbsp cooking oil
2 carrots, sliced
2 ribs celery, diced
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
pinch salt + pepper
Seasoning Blend
1 Tbsp sea salt
1/2 Tbsp black pepper
1 Tbsp granulated onion
1/2 Tbsp granulated garlic
1/2 tsp celery salt
1 tsp dried thyme leaves
1/2 Tbsp beef bouillon
3 bay leaves
Wet Ingredients
2 bottles stout beer (like guinness draught)
2 cups beef broth
1/4 cup white vinegar
1/4 cup soy sauce
2 Tbsp worcestershire sauce
1 Tbsp browning
Gravy Mix
1/2 cup cornstarch
3/4 cup cold water
Instructions
Except bay leaves, measure & combine all seasoning blend ingredients in a small dish & set aside
Combine wet ingredients in a mixing bowl or large enough dish & set aside
Preheat oven to 350 degrees, unless using an InstantPot
In a mixing bowl drizzle about 2 Tbsp cooking oil (like avocado) over large cut chunks of chuck roast
Add already combined seasoning blend to chuck roast, using tongs to toss & evenly coat
Sear seasoned chunks of chuck roast in 2 Tbsp cooking oil in a large dutch oven over medium/high heat or InstantPot until each piece is lightly brown on all sides & set aside in a separate dish
In same dutch oven or InstantPot add butter & cooking oil from sautée ingredients & allow butter to melt
Except garlic, add remaining sautée ingredients & cook 5 minutes while stirring
After 5 minutes add garlic & continue cooking 2 minutes while stirring
After 2 minutes add already combined wet ingredients to dutch oven or InstantPot, scraping bits from bottom of pan
Add seared chuck roast chunks to wet & sautée ingredients already in dutch oven or InstantPot
Add bay leaves to to the pot & cover
Cooking in Oven
Placed covered dutch oven in the oven at 350 degrees for 2 hours or until beef roast is fork tender
Cooking in InstantPot
Cover InstantPot & cook on high pressure for 45 minutes
Allow InstantPot to natural release for 15 minutes before pushing button to release remaining pressure
Remove beef roast from pot to a serving dish, cover with foil & set aside
Thicken juices with combined gravy mixture over medium/high heat while stirring until desired gravy thickness is reached
Adjust flavor of pan gravy to taste with salt + pepper or additional seasonings as needed
Smother beef roast with pan gravy in serving dish & enjoy!
