I am always looking for an amazing “big ass pot” of food that tastes great the first night and tastes just as amazing when heated up for lunch and/or dinner the next day.

This recipe hit the jackpot on both counts! I mean, the flavors, the texture, the beef that freakin’ melted on my tongue… Seriously, I am salivating as I am typing this.

Katelyn-my 16 year old-devoured it, she asked for seconds! I knew it was a success when she asked me if there were left overs the next day for her lunch.

I found the recipe on Pinterest and it was called “The Best Irish Stew Recipe” from Dinneratthezoo.com

Recommendation: I cut the stewing meat-and I bought beef vs lamb-into bite sized pieces. You know how stewing beef is packaged as bigger pieces? Well, cut those up into the size that you would put on your fork with a piece of potato and carrot. Visualize all three items on your fork before jamming it into your mouth. Know what I mean? The other reason I like to chop the stewing beef into smaller pieces is it feels like it goes further. I mean, each person could get 4 giant sized pieces in their bowl that they have to cut up anyway, or visually, it could look like they got a ton of pieces of delectable, soft, juicy meat… Ah, there I go salivating again… Alright, you get the idea.

I wanted to share it here, just in case you missed it.

Cook this up and let me know what you think. Also, let me know what your favorite “big ass pot” of food is. I am always on the prowl.

Stay sassy friends.

The Best Irish Stew Ever

For real, This is the best stew we have ever had!
Prep Time 20 mins
Cook Time 3 hrs
Course Main Course
Cuisine American

Ingredients
  

  • 3 lbs Beef Stewing meat
  • 2 Tbsp Olive oil
  • 1 cup Onion coarsely chopped
  • 1 Tbsp Garlic Minced
  • 1/4 cup flour all purpose
  • 1 cup Guiness stout beer
  • 4 cups Beef broth
  • 1/4 cup Tomato paste
  • 2 lbs Potatoes chopped into 1.5 inch pieces
  • 1/2 tsp Dried thyme
  • 2 cups Carrots peeled, halved and cut into 1 inch pieces

Instructions
 

  • Preheat oven to 350 degrees
  • Heat olive oil in large pot over medium high heat.
  • Chop stewing beef into bite sized pieces.
  • Season stewing beef with salt and pepper to taste.
  • Add stewing beef to your pot in a single layer. Cook 3-4 minutes per side until browned. Remove from pot and repeat with remaining beef pieces.
  • Add onions to the pot and cook for 5-6 minutes until tender.
  • Add garlic and cook for 30 seconds. Careful not to burn the garlic!
  • Return stewing beef cubes to the pot.
  • Add flour and stir to coat all the beef cubes and onions.
  • Add Guiness stout, beef broth, tomato paste, potatoes, thyme and carrots to the pot. Season with salt and pepper to taste. Stir to combine and bring pot to a simmer-This means that the liquid is just about to boil. You will see it "shimmer" or "move" just before it starts to boil
  • Cover the pot and put in the oven. Bake for 3 hours. Serve.
  • If you feel like getting fancy, sprinkle chopped parsley on top just before serving.

Notes

This recipe is from Dinneratthezoo
 
Keyword Beef, Irish stew, stew