Recipes: Irish Beef Stew

Irish Beef Stew

If you’re seeing snowflakes in March, this might be just what you need for Sunday supper, this week. It’s a really simple process that just requires a bit of time, as any good stew does.

Irish Beef Stew

Red potatoes cut into large chunks to withstand a long braise.

Irish Beef Stew

Add a bouquet garni for aroma! Parsley stems, thyme and bay leaves.

Irish Beef Stew
Irish Beef Stew

Guinness! And it’s Irish!

Irish Beef Stew

Irish Beef Stew

Yoder Smokers YS640 Pellet Grill. It’s a smoker. It’s a grill. It’s an oven. It does it all!

Irish Beef Stew

Irish Beef Stew


Ingredients

  • 4 tbsp unsalted butter
  • 2.5 lb beef (or lamb) stew meat, cut into 1-2” pieces
  • 2 lb red potatoes, cut into large pieces
  • 1 large yellow onion, sliced
  • 12 oz carrots, peeled, sliced
  • 2 tbsp flour
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 (15 fl oz) can Guinness Draught
  • 6 tbsp Oakridge BBQ Black Ops Brisket Rub
  • Kosher salt, to taste

Instructions

Preheat your Yoder Smokers YS640 Pellet Smoker to 350ºF. Melt the butter in a Lodge Logic 7 quart dutch oven. Combine the stew meat, potatoes, onion, carrots and flour in the dutch oven. Stir.

Separate the parsley stems from the leaves in one cut, keeping the stems together in a bundle. Set the leaves aside. Bundle the parsley stems, sprigs of thyme and bay leaf and tie together with butchers’ twine.

Add the herbs, Guinness and Oakridge BBQ Black Ops Brisket Rub to the dutch oven. Add just enough cold water to cover everything. Bring to a simmer. Cover. Transfer to the cooker. Cook until the meat is very tender (about 200ºF internal temperature), about 75-90 minutes.

Mince the parsley and add 1/4 cup minced parsley to the stew. Taste and add salt, as necessary.

Irish Beef Stew

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Yoder Smokers YS640 Pellet Grill

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