Easy Irish Stew™

This is a great recipe for St. Patrick's Day or anytime. I've used dark beer, but you can use beef broth if you want to make it without alcohol.

1 - 1  1/2 lb. beef chuck, cut into chunks
4 - 5 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes
3 carrots chopped
1 c. celery chopped
1 turnip chopped
1/2 c. dark beer
4 - 6 T. oil, divided
2 - 3 cloves garlic chopped, crushed
1/8 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine beef, flour, half of salt and pepper. Toss to coat beef.

Heat soup pot to medium high heat. Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. Turn beef over to brown evenly. 

While beef is cooking, peel, rinse, chop, onions and garlic.

Rinse and chop potatoes.

Rinse, remove ends of, chop turnips, celery and carrots.

Drain off excess fat if needed. 

Deglaze pan with beer. Cook for 8 - 10 minutes more. Transfer beef to a clean bowl.

Add more oil to pot if needed. Add vegetables, parsley, garlic, rest of salt, and pepper to pot. Cook for 6 - 10 minutes or until done. Stir occasionally.

Return beef to pot, add broth and bay leaf.

Cover and cook for 1 - 2 hr. or until done stirring occasionally.

Serves 4 - 6.