What makes this recipe crave-worthy? It’s the chunks of tender beef and harvest veggies in a hearty sauce spiked with a flourish of Irish Whiskey. Did we mention the beef?
- 2–1/2 lb/1.3 kg Beef Blade Steak or Blade Pot Roast
- 3/4 tsp EACH salt and black pepper
- 3 tbsp olive oil, divided
- 1 large sweet onion, diced
- 4 strips bacon, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced into 1/2-inch pieces
- 3 large celery stalks, sliced into 1/2-inch pieces
- 3 tbsp all-purpose flour
- 1 can (500 mL) stout beer (like Guinness)
- 1/2 cup Irish Whiskey
- 1–1/2 cups beef broth
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 1/2 tsp dried thyme
- 2 bay leaves
1.Preheat oven to 325ºF. Cut meat into bite-sized cubes. Pat dry and season
with salt and pepper.
2. Heat 2 tbsp of the oil in a heavy Dutch oven or stock pot over medium-high
heat. Add beef in batches and brown well all over. Remove to a plate.
3. Lower heat to medium and add remaining oil. Add onions and cook for
2 minutes. Add bacon and cook until bacon is browned and onions are
soft and golden. Add garlic, cook for one minute. Add carrot and celery.
Sprinkle flour over top, and stir for 1 minute until thoroughly moistened.
4. Stir in stout, Whiskey, beef broth, Worcestershire, tomato paste and bay
leaves; stir up any browned bits at the bottom of the pot. Return beef
and any accumulated juices to the pot (note: liquid level should just cover
the beef and vegetables).
5. Cover and cook in the preheated oven for 2 hours, until beef is fork-tender.
Skim off any fat on the surface, if desired. Adjust salt and pepper to taste.
Remove bay leaves. Serve with mashed potatoes.
Recipe development and photography by EatInEatOut Magazine – eatineatout.ca.