Irish Stew

8xWfgVZz13c2133363336333538Or71oqQ_1346369464Irish Stew

1/4 cup all purpose flour

2 lbs. 1- inch stew meat, lamb , beef or both

2 large carrots, cut in 1/4 inch rounds

1 large yellow onion , coarsely chopped

3 large garlic cloves, minced

2 sprigs thyme

1 -12 oz. bottle Guinness or other stout

1 cup beef broth

2 large russet potatoes, cut unto 1 inch cubes

Combine the meat in the flour plus 2 tsp. salt and 1 tsp. pepper. Transfer all the coated meat and excess flour to a crock pot. Add the carrots, onion, garlic and thyme. Slowly pour in the Guinness and then stir in beef broth. Cover and cook on low 6-7 hours or high 4-5 hours. Add potatoes and cook an additional hour or until potatoes are tender. Using wondra flour use enough in stew to thicken slightly. Turn off heat.

Spoon into casserole or individual casserole. Wet edges of casserole and place any of your favorite crust, ie. Pie or even puff pastry. Seal around wet edges by pressing. Brush tops of crust with beaten egg white with a bit of water. Sprinkle tops with Kosher salt and black pepper. Place on baking sheet and bake at 400 degrees until crust is golden.

4 thoughts on “Irish Stew

  1. All of your soups look absolutely delish! I believe that one should never underestimate the beauty of a good soup! Adding you to my blogroll!

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