Wednesday, April 9, 2014

Irish Beef Stew

So I am a little late on the whole Irish theme but I could eat Irish Stew any month any week.  Like I have said in the past I am horribly obsessed with mashed potatoes.  If I knew that today was my last day on earth I would spend it eating mashed potatoes, okay maybe that is to much but you get the point.  The flavor of the stew is amazing, it is creamy and just full of deliciousness.  The smell in home is heavenly, everyone was excited to eat this.

1 Tablespoon olive oil
1 lb. chuck roast, trimmed and cut into cubes
1 yellow onion, diced
3 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon crushed rosemary
1 Tablespoon Basil leaves
2 cups beef broth
2 Tablespoons butter, softened
2 Tablespoons flour
Heaping 1/3 cup frozen peas 

In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.
When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.
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