Favorite Eats: Irish Beef Stew

There are many recipes for beef stew - stove top, crock pot, in the oven. My husband pretty much demands (politely of course) this particular stew over any other and I have to agree with him it comes together amazing and it's pretty easy to throw together. Side note it does take a few hours to cook so plan for this!

Here is the recipe:

3 Tablespoons Olive Oil, Divided
3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces
salt
freshly ground black pepper
4 cloves garlic, chopped
1/3 cup tomato paste
2 cups beef stock
1 1/2 cups stout beer (I don't always add the beer, some say this is what makes it "Irish" either way it's good!)
2 teaspoons dried thyme
2 bay leaves
3 large carrots, sliced 1/4 inche thick
1 large yellow onion, cut in 1-inch pieces
1 large rutabaga, cut in 3/4-inch pieces
1 large parsnip, cut into 3/4 - inch pieces

Preheat oven to 325 F. Heat 2 tablespoons oil over medium-high heat in an over proof pot or dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in on layer. Brown on all sides, 6 to 8 minutes. Transfer to a plate and repeat with remaining beef. Return beef to pot and add the garlic. Sauté 2 minutes. Add tomato paste and cook stirring, one minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black better. The meat should be just covered with liquid if not, add additional stock or beer to cover. Transfer pot to oven (Covered) back until meat is tender, 1  1/2 to 2 hours. (I generally give it a stir a few timesharing cooking).

While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat (I usually wait until there is about 30 minutes of cooking time left in the oven). Add vegetables and lightly sprinkle with salt. Sauté the vegetables until the brighten in color and begin to take on a golden hue, 2 to 3 minutes. Remove beef from oven. Skim any fat on the surface of the liquid with a  spoon. Add vegetables to the beef, stirring it to combine. Return beef to oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Serve hot with mashed potatoes. (I love this with mashed potatoes, but hubby loves it over biscuits)

Either way you chose to serve it, the stew is simply amazing and very filling you will for sure have plenty for leftovers and even better... its tastes amazing on day two.... and even three!!

Original recipe from tastefoodblog