Créé avec l’IA
Irish Beef Stew
120 min Moyen
Ingrédients
4 Portions
- stewing beef1 lb
- flour3 tbsp
- vegetable oil2 tbsp
- large onions2 whole
- garlic cloves2 cloves
- large carrots4 whole
- celery stalks2 stalks
- sugar1 tsp
- dried thyme1 tsp
- bay leaf1 leaf
- beef stock2 cups
- stout beer1 cup
- saltto taste
- pepperto taste
- chopped parsleyfor garnish
Instructions
- 1
Cut the beef into bite-sized chunks and season with salt and pepper. Dredge the beef in flour to coat, shaking off any excess.
- 2
Heat the vegetable oil in a large pot over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
- 3
In the same pot, add the chopped onions and minced garlic. Cook until the onions are translucent.
- 4
Chop the carrots and celery into bite-sized pieces and add them to the pot. Cook for a few minutes until slightly softened.
- 5
Return the beef to the pot and sprinkle with sugar and dried thyme. Stir to combine.
- 6
Pour in the beef stock and stout beer. Add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for
- 7
5 to 2 hours, or until the beef is tender.
- 8
Check the seasoning and adjust with salt and pepper as needed. If the stew is too thin, you can thicken it with a mixture of flour and water (1 tbsp flour mixed with 2 tbsp water) added to the stew and simmered for a few more minutes.
