2 Tbl Garlic Extra Virgin Olive Oil
2 cloves garlic, minced
2 lbs boneless beef chuck or round, trimmed and cut into 1- inch cubes
Salt and freshly ground black pepper
3 onions, peeled and
2 cups Guinness (Irish black stout)
2 cups beef stock
1 Bay Leaf
1 Tbl Savory Steak & Chop Blend
4 large red potatoes, peeled and cut into 1-inch chunks
4 large carrots, cut into 1-inch chunks
1 cup frozen peas
Chopped fresh parsley for garnish

Guinness, the wildly popular dark Irish stout, gives this stew a unique, rich flavor. This stew is an Irish staple and a great choice for a St. Paddy’s meal. However, don’t wait for March for this recipe, enjoy this one year round! We bring in our Savory Steak and Chop Blend for rich, herby flavor. Big chunks of potatoes and carrots round out this big pot of comfort!


1.Heat the Garlic Extra Virgin Olive Oil in a Dutch oven with a tight-fitting lid over medium-high heat. Season the meat with salt and pepper. Add the meat to the hot oil a few pieces at a time, turning to brown well on all sides. As a batch browns, remove it to a plate and add the next batch. Add Garlic Extra Virgin Olive Oil as needed to the pot to keep the meat from scorching.
2.When all of the meat has been browned and moved to a plate, add the onions. Cook until softened and translucent—about 10 mins.
3.Add the Guinness, beef stock, bay leaf, Savory Steak and Chop Blend and browned meat with any collected juices in the plate.
4.Bring to a boil, reduce to a lazy simmer, cover and cook for 30 minutes.
5.Uncover the pot; add a little more stock or water if too thick. Add the potatoes and carrots, cover and cook for 30 to 60 minutes, until the meat and vegetables are tender. Taste and adjust with salt and pepper.
6.Add the minced garlic and the peas. Cook for five minutes. If the stew is too thin, remove the lid during this cooking time to reduce a bit. Garnish with parsley and serve with crusty bread.

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