Irish Stew

2/3 C flour
1/2 tsp salt
1/2 tsp fresh ground black pepper
3 lb beef chuck roast trimmed and cut in bite size pieces
1/4 C vegetable oil
1 large sweet onion chopped
3 cloves garlic minced
1/2 tsp crushed rosemary
1/2 tsp fresh ground black pepper
1/2 T Worcestershire sauce
4 1/2 to 5 C beef broth
3 T tomato paste
2 bay leaves
4 carrots peeled and cut in chunks
3 russet potatoes peeled and chunked
4 sprigs thyme or chopped fresh parsley

In large zipper bag add flour, salt, and black pepper.  Add the chuck roast and shake to coat. Heat one tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef.  Add oil when needed and scrape the bottom of the pot.  Plate the beef as you go. Add one tablespoon oil and cook the onions until soft and fragrant.  Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for one minute while stirring constantly.   Stir scraping the bottom of the pan to deglaze it.  Add the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated).  Cover and simmer on low for 80 to 90 minutes stirring several times to keep anything from burning or sticking to the bottom. Add the carrots, potatoes, and thyme.  Cover and simmer on low for 40 to 45 minutes or until the carrots and potatoes are soft and beef is tender.  If the mixture becomes too thick add a little more beef broth or water.  Remove the bay leaves prior to serving. Garnish with thyme or parsley. Serve over noodles, biscuits or with a crusty baguette for sopping up the delicious gravy.

NOTES:

Chuck roast is the least expensive and best cut of beef for this recipe, but you could also use petite shoulder, tenderloin, or stew meat. Besides beef you can also use lamb or mutton.

Trim the chuck cutting against the grain (if possible) into bite size cubes. Avoid large portions of fat and cartilage.

1/2 teaspoon dried thyme leaves can be substituted for the fresh springs.

Slow simmer covered on low adding more broth when necessary and stirring frequently.

Peel your carrots so they are that gorgeous bright orange color.

Do not forget to remove the bay leaves as they have sharp edges and could pose a choking hazard.

Serve over noodles, biscuits or with a crusty baguette for sopping up the delicious gravy.