Ingredients
5 Ibs chuck roast cubed into ~1 inch pieces (lamb may substituted)
3 Ibs baby red potatoes cleaned and halved (regular red potatoes should be cleaned and quartered)
3 Ibs small/medium yellow onions quartered (or cut smaller depending on size of onions)
1 Ib baby carrots (halved or cut in thirds)
2 cans Guinness (Killians may be substituted)
1 box chicken stock
1+ cup flour
kosher salt
pepper
Italian seasoning
olive oil (vegetable oil may be substituted)
5 Ibs chuck roast cubed into ~1 inch pieces (lamb may substituted)
3 Ibs baby red potatoes cleaned and halved (regular red potatoes should be cleaned and quartered)
3 Ibs small/medium yellow onions quartered (or cut smaller depending on size of onions)
1 Ib baby carrots (halved or cut in thirds)
2 cans Guinness (Killians may be substituted)
1 box chicken stock
1+ cup flour
kosher salt
pepper
Italian seasoning
olive oil (vegetable oil may be substituted)
Instructions
Combine flour, salt, pepper, and Italian seasoning in a container of choice. Dredge meat in flour mixture. In cooking vessel of choice, pour in olive oil to heat. When oil is hot add meat to brown. When meat is brown de-glaze kettle with gooiness, stirring and scraping. Add all of the other ingredients in kettle, allow to cook at a simmer for 1-2 hours (all ingredients should be covered with liquid so if needed add additional chicken stock or water). Season to taste. To thicken further closer to serving time you may add a slurry (mixture of flour and water) allowing cooking for several minutes to lose raw flour taste or a mix of corn starch or arrow root and broth to the stew bringing stew to a boil for a few minutes to thicken to desired consistency
Combine flour, salt, pepper, and Italian seasoning in a container of choice. Dredge meat in flour mixture. In cooking vessel of choice, pour in olive oil to heat. When oil is hot add meat to brown. When meat is brown de-glaze kettle with gooiness, stirring and scraping. Add all of the other ingredients in kettle, allow to cook at a simmer for 1-2 hours (all ingredients should be covered with liquid so if needed add additional chicken stock or water). Season to taste. To thicken further closer to serving time you may add a slurry (mixture of flour and water) allowing cooking for several minutes to lose raw flour taste or a mix of corn starch or arrow root and broth to the stew bringing stew to a boil for a few minutes to thicken to desired consistency
Notes
Try to be consistent with the sizes of all items. The closer to each other in size they will be, the more evenly they will cook.
Try to be consistent with the sizes of all items. The closer to each other in size they will be, the more evenly they will cook.
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