Homemade Irish Stew
2 lb Beef Chuck
1⁄4 cup of All-Purpose Flour
2 tsp Salt
2 tsp Fresh Ground White Pepper 1 large Onion
2 large Carrots
3 large Celery Stalks
1 can of Irish Stout
1⁄4 cup of Slane Irish Whiskey
4 Potatoes, washed not peeled
1 cup Beef Broth
1. Preheat the oven to 300 degrees F.
2. Start by browning the butter in a large pot (or something similar with a lid)
3. In a separate bowl mix together the flour, salt and pepper.
4. Trim fat, vein and grizzle from beef chuck. Cutting them into roughly 1 inch pieces/cubes.
5. Lightly coat the beef in flour mix.
6. Then, brown the coated beef in a skillet or frying pan over medium heat. Do not over crowd the meat. Best to brown in batches.
7. Once browned remove and set aside.
8. In the large pot cook the onion, carrot and celery.
9. Wash and cut potatoes in 1 inch pieces/cubes. Similar to the beef chuck.
10. Add Irish stout and Slane to the large pot. Bring to simmer.
11. Add the potatoes and beef chuck to the pot and fill it to the halfway mark with beef broth so the ingredients are covered.
12. Place the pot in the pre-heated oven and cook for 90minutes or until the meat and potatoes are tender.
13. Serve with Irish soda bread and butter. ENJOY!
Note from the Chef
"No cook book is complete without an Irish stew recipe. This is home on a dreary night, rain beating off the window, cosy in your fluffy socks, sitting cross legged watching your favourite film with a bowl of this in your hand."