Irish Beef Stew is not just for St. Patrick's Day. This hearty stew is great for any cold night. This traditional Irish Stew includes potatoes, a staple in Irish food, flavorful chuck stew meat, veggies, and Guinness beer. Stews are a great way to take a tougher cut of meat and cook it until it's tender. Historically, Irish Stew was made from lamb, an older lamb that would have been tough, necessitating stewing so that it would be tender. That's not a concern with our dry aged Akaushi stew meat but cooking with beer and rich root vegetables make for a satisfying, warm meal.
In a Dutch oven or large pot, heat oil and brown stew meat
Once browned, remove stew meat. Add in chopped bacon to brown.
Add in onions, garlic and flour in the same pot. There should be some great drippings from the beef and bacon. Stir and let cook for a minute or two.
Add all remaining ingredients except the potatoes. Be sure and add the beef back in at this time. Set your burner to simmer and leave covered, stirring occasional, for 2 hours.
Add in potatoes and simmer an additional 45 minutes, without lid. Serve Warm! (don't forget to pull out your bay leaves)
