Irish Beef Stew

• Meat

  • 1 lb Stew meat

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 6 cloves Garlic
  • 1 Leek
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1/2 cup Peas, frozen
  • 2 lbs Russet potatoes
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 1 cup Beef broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Half and half

• Beer, Wine & Liquor

  • 1 cup Stout beer, dark

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 1 pound stew meat, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 leek, thinly sliced
• 2 carrots, peeled and diced
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 cup dark stout beer*
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 1/2 cup frozen peas
• 2 pounds russet potatoes, peeled and quartered
• 4 cloves garlic
• 1/2 cup half and half*
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper, to taste

Directions

• To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes. Serve immediately with garlic mashed potatoes.