Irish Whiskey Beef Stew

What makes this recipe crave-worthy? It’s the chunks of tender beef and harvest veggies in a hearty sauce spiked with Irish Whiskey. Did we mention the beef? Prep time: 15 minutes | Cook time: 2 hours, 15 minutes | Total time: 2-1/2 hours | Serves: 4– 6 s

Ingredients

• 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 cloves garlic, 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

Instructions

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. Brown beef, in batches for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl. 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. Gradually stir in stout, whiskey, 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.