Irish Beef Stew

A hearty autumn stew of beef, potatoes, carrots, and herbs.

Ingredients

Ingredients

• 5 lbs chuck roast, cubed

• 5 lbs Yukon Gold potatoes, chopped

• 2 lbs carrots, sliced

• 4 onions, diced

• 2 heads garlic, minced

• 2 quarts beef stock

• 1 small can tomato paste

• ¼ cup Worcestershire sauce

• ½ cup flour

• Butter and oil

• 2–3 bay leaves

• Fresh thyme and parsley

• 1 lb frozen peas

• Salt and black pepper

Instructions

1. Season and brown beef in batches.

2. Sauté onions and carrots; add garlic and tomato paste.

3. Stir in flour, then slowly add stock, scraping up browned bits.

4. Return beef; add Worcestershire, thyme, and bay leaves.

5. Simmer gently for 1½–2 hours or until beef starts to soften.

6. Add potatoes; cook until potatoes and beef are tender.

7. Add peas near the end; adjust seasoning and garnish with parsley.

Fiji Craft Flight Notes

Our take on Irish-style beef stew uses chuck roast and root vegetables for a rich, comforting bowl.

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