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.
Red potatoes cut into large chunks to withstand a long braise.
Add a bouquet garni for aroma! Parsley stems, thyme and bay leaves.
Guinness! And it’s Irish!
Yoder Smokers YS640 Pellet Grill. It’s a smoker. It’s a grill. It’s an oven. It does it all!
Irish Beef Stew
- 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
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.