EMERALD ISLE STEW

EMERALD ISLE STEW image

Yield 3 1/2 quarts

Number Of Ingredients 14

3 lbs trimmed lean boneless beef top sirloin steak, cut into 1 in cubes
1 T veg oil
1 large onion chopped
1 clove garlic, minced
3/4 c stout beer
4 bay leaves
1 10 1/2 oz can condensed beef broth, undiluted
1 T salt
1 t pepper
2 c water
3/4 lbs carrots, cut into 1/4 in slices
1 lb new potatoes, cut into 3/4 in cubes
2 t dried tarragon
3 T all purpose flour

Steps:

Brown all sides of beef cubes in vegetable oil in a Dutchoven over med-high heat, stirring occasionally. Add onion and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add carrots, potatoes, and tarragon. Cover and simmer 30 minutes. Remove and discard bay leaves. Combine flour and 1/4 c water; stir until mixture is smooth. Slowly add flour mixture to stew, stirring constantly. Cook over medium heat for 3 min or until thichkened and bubbly.