Irish Stew Recipe

4-6 servings

3 lbs beef stew meat
2 cups onions, small diced
2 cups celery, small diced
1 cup carrots, small diced
12 oz stout beer
2 Tbsp Shurfine flour
1 quart Shurfine beef stock
1 Tbsp garlic, minced
3 oz Shurfine tomato paste
2 Tbsp Jay D’s Coffee Chile Rub
4 cups small fingerling or small red potatoes, quartered
3 cups carrots and parsnips, ½” circles
Parsley, finely chopped

1. Toss beef with salt and black pepper. Sear beef until golden brown.
2. Add onions, celery and carrots; saute for 3-5 minutes.
3. Sprinkle 2 tbsp of flour and slightly toast the flour by continually stirring.
4. Add beer, stock, Jay D’s Coffee Chile Rub, garlic and tomato paste. Simmer for 1-2 hours.
5. Add root vegetables (carrot and parsnip slices) and simmer for 30 minutes.
6. Garnish with chopped parsley.