irish beef stew cooked in oven
This is not a quick dish but it is worth the time. I have also posted a recipe doing this in a slow-cooker while you are at work and it is just as good.
prep time
cook time
method
Bake
yield
Feeds a family of 4 with leftovers
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 large beef chuck roast, cut into 1-inch cubes
- 2 tablespoons thyme
- dash coarse salt and pepper
- 6 medium russet potatoes, peeled and cut up
- 1 - beer
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 teaspoon worcestershire sauce
- 8 medium carrots, sliced into 1-inch pieces or use baby carrots
- 1/4 cup heavy cream
- dash chopped parsley, for serving
How To Make irish beef stew cooked in oven
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Step 1Preheat oven to 325 degrees.
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Step 2Heat olive oil in a large Dutch oven over medium heat. Starts off with a nice coating of flour on the stew meat (Shake the beef stew meat in a resealable plastic bag with the flour until evenly coated.) & then seared off in a pan. Add onions stirring, until soft and translucent. Add thyme; season with salt and pepper.
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Step 3Add chicken stock, beer and Worcestershire sauce. Halve potatoes then add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
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Step 4Remove from oven and add carrots, and heavy cream. Cover and return to oven. Bake until beef are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Beef Soups
Keyword:
#beef stew
Ingredient:
Beef
Method:
Bake
Culture:
Irish
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