Irish Stew

My mom would say that we celebrate everyone's holidays and that's very typical of Guyanese culture.

One of my favorite days is St. Patrick's Day because I'm a meat and potatoes kinda gal and a good pot of Irish Stew always does the trick.

Here's our version. I hope you try it.

Serves 4-6

Ingredients

2 lbs beef chuck, cut into large cubes

2 tbsp TQM Big Bad Steak & Chops Rub

2 tbsp flour

2 tbsp oil or butter

1 large onion, diced

3 cloves garlic, minced

3 large carrots, chunky cut

1 lb Yukon gold potatoes, large chunks

1 tbsp tomato paste

1 cup Guinness stout (optional but excellent)

3 cups beef stock

1 tbsp Worcestershire sauce

1 tsp fresh thyme (or ½ tsp dried)

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Toss the beef with TQM Big Bad Steak & Chops Rub and flour.

Let sit about 10 minutes so the seasoning penetrates.

Sear the beef until deeply browned on all sides.

Remove and set aside.

In the same pot add onion and garlic.

Cook for about 3–4 minutes until fragrant.

Stir in tomato paste and cook for 1 minute.

Pour in the Guinness and scrape up the browned bits.

Let it simmer for 2 minutes.

Add beef stock, Worcestershire, thyme, bay leaf, browned beef and simmer for 45 minutes partially covered.

Add potatoes and carrots.

Simmer another 30–35 minutes until the beef is tender and the stew thickens.

Remove bay leaf.

Taste and adjust seasoning.

Finish with fresh parsley.