This recipe may just look on the surface like a typical beef stew, don't be fooled, simmering harvest vegetables and chunks of beef in Irish Whiskey and Guinness, brings this dish to the next level with deep flavours that are rich and so delicious.
2–½ lb (1.3 kg)Beef Blade Steak or Blade Pot Roast
¾tspolive oil, divided
1largesweet onion, diced
4strips bacon, diced
3garlic cloves, minced
4carrots, peeled and sliced into 1/2-inch pieces
3largecelery stalks, sliced into 1/2-inch pieces
3Tbspall-purpose flour
1 can500mLstout beer (like Guinness)
½cupIrish Whiskey
1-½cupsbeef broth
2TbspWorcestershire sauce
3Tbsptomato paste
½tspdried thyme
2bay leaves
Instructions
Preheat oven to 325ºF. Cut meat into bite-sized cubes. Pat dry and season with salt and pepper.2. Heat 2 tbsp of the oil in a heavy Dutch oven or stock pot over medium-high heat. Add beef in batches and brown well all over. Remove to a plate.3. Lower heat to medium and add remaining oil. Add onions and cook for 2 minutes. Add bacon and cook until bacon is browned and onions are soft and golden. Add garlic, cook for one minute. Add carrot and celery. Sprinkle flour over top, and stir for 1 minute until thoroughly moistened.4. Stir in stout, Whiskey, beef broth, Worcestershire, tomato paste and bay leaves; stir up any browned bits at the bottom of the pot. Return beef and any accumulated juices to the pot (note: liquid level should just cover the beef and vegetables).5. Cover and cook in the preheated oven for 2 hours, until beef is fork-tender. Skim off any fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves. Serve with mashed potatoes.