Ingredients

• 3 Tbsp olive oil
• 1/4 cup flour
• 2 pounds stew meat
• salt & pepper
• 1 onion, chopped
• 2 cloves garlic, grated
• 2 Tbsp tomato paste
• 4 cups beef stock (I use beef bouillon cubes & make my own)
• 1/2 cup red wine
• 2 Tbsp steak sauce
• 1 bottle Guinness Stout
• 4 carrots, peeled & chopped
• 2 stalks celery, chopped
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• Mashed Potatoes:
• 5 potatoes, cleaned & cut in half
• 1/4 cup butter
• 1/4 cup cream
• salt & pepper
• parsley
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• Irish Soda Bread

Instructions

1. Heat oil in dutch oven
2. Mix together flour, salt & pepper
3. Dredge beef chunks in flour
4. Brown beef in oil, about 5 minutes on each side. You may need to do this is groups.
5. Remove beef from pan
6. Repeat browning beef, 1 layer of beef at a time.
7. Add onion & cook until translucent.
8. Add garlic & cook for 1 minute
9. Return beef to dutch oven
10. Stir in tomato paste
11. Add all liquids (stock, wine, beer). Scrape bottom of pan to loosen bits
12. Bring to boil. Cover, reduce heat & simmer 1 hour
13. Add carrots & celery. Bring to boil. Cover, reduce heat & simmer 45 minutes to 1 hour
14. Meat & veggies should be fork tender
15. While stew is cooking for last hour, prepare mashed potatoes & Irish soda bread toasts.
16. To make potatoes: Boil potatoes with skins. Drain. Mash. Add butter & cream until creamy. Season with salt, pepper, parsley (adding St Pat's green)
17. To make toasts: Slice bread (or cut in shamrocks). Drizzle with olive oil & sprinkle with parmesan. Broil til golden
18. Serve Irish stew over mashed potatoes
19. Top with shamrock-shaped toast