Irish Stew
Author: by Carla Crudup
Recipe type: Main
Cuisine: Irish
Serves: Yields 6 to 8 servings
- Irish Stew
- ½ cup all-purpose flour
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 6 cloves garlic, minced
- 6 sprigs of fresh thyme or 1 teaspoon dried
- 1 apple, chopped
- 1 15 oz. bottle Irish stout, divided (1cup aside)
- 2 cups chicken stock
- 2 tablespoons Worchestire Sauce
- 1 bay leaf
- 1 cup chopped fresh parsley, divided
- Heat the oil in heavy-bottomed Dutch oven over medium-high heat.
- Combine the flour, half of the salt and pepper in a large bowl.
- Dredge short ribs into the flour. Shake off any excess flour and let sit for 5 minutes.
- Brown ribs in batches for several minutes on all sides. Set browned ribs aside on a platter.
- Drain any excess oil from the pot beyond a few tablespoons.
- Preheat oven to 350 degrees.
- Add onions, celery, carrots, garlic, thyme sprigs, apples and saute for several minutes.
- Deglaze the pot with 1 cup of the stout.
- Add divided salt, pepper, half of the parsley and the remaining ingredients.
- Return short ribs to the pot. Bring stew to a boil, cover and place in the oven for at least 2 hours or until the meat is fork tender.
- Remove any fat from the top of the stew.
- Add remaining parsley and serve over mashed potatoes!
Recipe by Carla Crudup at https://www.carlacrudup.com/irish-stew/
3.5.3226