Irish Stew

Ingredients

• • 3 T oil, divided

  • 2 1/2 lbs lean stewing beef or chunks of lamb

  • 1/4 c flour

  • 3 medium onions, peeled, coarsely chopped

  • 2 cloves garlic, crushed

  • 3 T tomato paste

  • 1 1/4 c Guinness extra stout

  • 1 1/2 c beef broth

  • 2 c carrots, peeled, cut into 2" pieces

  • 10 small potatoes, cut in half

  • 1 sprig of thyme

  • 2 bay leaves

  • 1 c pitted prunes

  • salt

  • pepper

Preparation

Preheat the oven to 325 degrees. In a large ovenproof pot, heat 2 T of the oil over medium heat. Trim the beef of any fat, cut into 2" cubes and toss in a bowl with the remaining 1 T oil. Season the flour with salt and freshly ground pepper; sprinkle the meat with the flour and toss to coat.

Add the meat to the pot and brown on all sides. Using a slotted spoon, remove the meat as it browns. Add the onions, crushed garlic, and tomato paste to the pot. Saute until onions are tender, about 5 minutes. Add the Guinness and beef broth and bring to a boil, scraping up any browned bits on the bottom of the pot. Reduce heat to medium and cook about 10 minutes or until slightly thickened. Return the browned beef cubes to the pot; add the carrots, potatoes, thyme and bay leaves. Cover and place in the oven and bake for 1.5 hours (or simmer on the stovetop over low heat). Add the prunes and continue baking another 30 minutes or until the meat is fork tender and the juices are thickened.

Remove from the oven and discard the bay leaves. Season with salt and pepper if needed. Serve with a sprinkling of fresh chopped parsley.