🍲 Comforting Irish Beef Stew
Here is a recipe we just discovered in this new year. It’s Whole30, GF, DF, EF, NF. Basically, it’s just gooood. It’s sooo yummy. The best stew I’ve ever made. Original Source: Comforting Irish Beef Stew
Ingredients ● 2 – 2.5 lbs beef or lamb (you could really use any cut you want), cut into large 1-2 inch chunks ● 3 tablespoons ghee ● 1 tablespoon garlic, minced ● salt and pepper ● 1/2 large sweet yellow onion (or 1 small yellow onion) cut into wedges ● 10 baby onions
● 10 baby Yukon gold potatoes ● 1 1/2 russet potatoes, cut into large chunks* ● 2–3 carrots, peeled and cut into medium chunks ● 2 cups chicken or beef broth ● 4–6 fresh sprigs of fresh thyme ● 1 bay leaf ● 1 garlic clove, crushed
Preparation 1. 2. 3. 4. 5. 6. 7. 8. 9.
Preheat oven to 350. Sprinkle cut up beef (or lamb) with salt and pepper. Add ghee to dutch oven, melt and coat the pan. Add garlic and allow to cook until fragrant, approximately 1 minute. Add beef to pan and cook on medium high heat, searing all sides, and continuing to cook for 5-10 minutes. Add remaining ingredients and mix. Cover and place in the oven for 1.5 hours. Remove and taste; add additional salt or pepper to taste. Highly recommend serving over these mashed potatoes!
Notes: ● Russet Potatoes: feel free to omit the russet potatoes if you are serving over mashed potatoes! ● Thicker Broth: if you want a thicker broth, lightly coat the beef in arrowroot powder before you cook in ghee. ● Beef Broth: for Whole30 just double check your beef broth ingredients! I use a boneless chuck roast and preheat my dutch oven for 15 min on medium high to get a good sear on the beef before it goes in the oven. I sear the meat in rounds of about 10 pieces, so the meat can actually sear and not steam from being over-crowded. Also, I preheat my oven for an hour or so. At altitude, it’s helpful to bring all the ingredients to a boil before placing it in the oven. It literally shaves at least 45 minutes off the cooking time (as in you’d have to cook it for nearly 2.5 hours if you didn’t first bring to boil, instead of an hour and a half.) I also add more carrots. If you want a thicker broth, just coat your meat in flour or a flour substitute like arrowroot or tapioca starch before you sear the meat.
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Cathy Noland College Fund Community Cookbook | 42
