Chef Stuart’s Traditional Irish Beef StewThis recipe is perfect for large numbers and freezes excellently. I love it with mashed potatoes and/or roasted vegetables.
Ingredients
4 tbsp. extra virgin olive oil
3 lb. beef brisket, cut into 2” cubes
4 carrots, peeled and sliced into 1/2” pieces
2 celery stalks, cut into ½” pieces
2 large onions, peeled and quartered
1 tsp. flour
3 cups low sodium beef stock
1 sprig of thyme
1 bay leaf
½ half stalk of celery
2 cloves of garlic, cracked
2 tsp. tomato paste
Salt and pepper
1.Preheat oven to 330°F/165° C.
2.Combine carrots, celery stalks, and onions in your Quick Chef using your blade attachment. Chop coarse. This combination is called a mirepoix. Set aside.
3.In your Chef Series™ 6-Qt/5.6 L Dutch Oven, heat olive oil over medium high heat.
4.When pan is heated, add the uncooked beef in batches and brown turning with the Saucy Silicone Spatula. When browned transfer to a 12-cup/2.8 L Wonderlier® Bowl and start browning the next batch.
5.After all the beef is browned, add mirepoix to the Chef Series™ Dutch Oven and sauté for 5 minutes.
6.Reduce the heat and return the meat to the Dutch Oven.
7.Add the flour and cook for 2 more minutes.
8.Using string and leaving some slack on the end, tie together the ½ celery stalk, bay leaf, and thyme. Take the slack and tie to the Dutch Oven handle and place the mixture into the pot.
9.With a Saucy Silicone Spatula, stir in the stock, garlic and tomato paste.
10.Season to taste with salt and pepper and bring to a simmer.
11.Cover the Dutch Oven with the stainless steel cover and place in the preheated oven for 1 ½ hours or until the meat is falling loosely apart.
12.Remove from oven, cool off slightly, and ladle into Vent ‘N Serve™ Mug or for serving later place into the 6 cup/1.5 L Freezer Mates® Container.
Serve with mashed potatoes and/or roasted vegetables.
Thank you Chef Stuart and Tupperware for sharing this recipe!
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