Irish-ish Beef Stew

(from castro15’s recipe box)

Categories: Trader Joes

Ingredients

  • 1/4 cup TJ's Unbleached All-Purpose Flour
  • 1 teaspoon TJ's Sea Salt, plus more to taste
  • 1/2 teaspoon TJ's Ground Black Pepper, plus more to taste
  • 2 tablespoons TJ's Extra Virgin California Olive Oil, plus more if needed
  • 1 1/2 pounds TJ's All Natural Stew Meat
  • 1 TJ’s Yellow Onion, sliced into 1-inch pieces
  • 6 medium cloves TJ’s Premium Peeled Garlic, minced
  • 2 tablespoons TJ's Tomato Paste
  • 1/2 tsp dried TJ's French Thyme, plus more to taste
  • 2 cups TJ's Organic Beef Broth, or more if needed
  • 1 bottle (1 1/2 cups) KBC Porter
  • 2 cups sliced (about 8 carrots) TJ's Carrots of Many Colors, sliced 1/4-inch thick
  • 3 cups (about 3 medium potatoes) 1 inch-cubed TJ's Gold Potatoes
  • 2 Tablespoons chopped TJ’s Italian Parsley

Directions

  1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F. Season 1/4 cup flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the meat in seasoned flour. Heat 2 tablespoons olive oil in a Dutch oven. Shake excess flour off the meat and sear in 2 batches so that a nice crust forms around each piece of meat, about 3-4 minutes per side without stirring. Add more oil in between batches if needed. Set browned meat aside on a plate.

  2. Add onion to the pan, scraping up the brown bits from the bottom, and cook until translucent, about 5 minutes. Add minced garlic and stir for about a minute. Add 2 tablespoons tomato paste, and stir for another 30 seconds.

  3. Add all of the meat back to the pot. Add 2 cups of stock and 1 bottle of KBC Porter. The liquid should just barely cover the meat, if not, add more broth. Add 1/2 teaspoon dried thyme, stir, bring to a boil, turn off heat and cover with lid.

  4. Transfer pot to oven. Braise for 1 hour, until meat is tender, stirring halfway through cooking. Remove from oven. Taste for seasoning. Add up to 1/4 teaspoon each of salt, thyme and pepper if needed.

  5. Stir in 3 cups cubed potatoes and 2 cups sliced carrots and continue baking with the lid on until the vegetables are tender, about 1 hour, stirring half way through. Remove from oven and taste for seasoning. Garnish with parsley and serve!

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