Ingredients

Directions

1. Cut meat into bite-sized cubes. Pat dry and season all over with ¾ tsp (4 mL) each salt and pepper. 2. Heat 2 tbsp (30 mL) of the oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster; brown beef in batches, turning with tongs, until browned all over. Transfer beef to bowl with a slotted spoon. 3. Reduce heat to medium. Add remaining oil to pot; cook onions, stirring, 2 minutes. Add bacon and cook, stirring, until bacon is browned and onions are soft and golden. Add garlic; cook, stirring, for 1 minute. Add carrots and celery. Sprinkle with flour; cook, stirring, for 1 minute until thoroughly moistened. 4. Add stout, whiskey, beef broth, tomato paste, Worcestershire, thyme and bay leaves; bring to boil, stirring and scraping up brown bits from pot. Return beef and any accumulated juices to the pot The liquid level should just cover the beef and vegetables; add more broth, if necessary. 5. Cover and cook in the preheated 325ºF oven for 2 hours, until beef is fork-tender. Skim off any fat on the surface, if desired. Discard bay leaves. Season with salt and pepper to taste.

Cuts Used in This Recipe

Steaks

Oven-Braised Irish Whiskey Beef Stew

Ingredients

Directions

Cuts Used in This Recipe

Boneless Bottom Blade Denver Steak

Boneless Bottom Blade Sierra Steak

Delmonico Steak

Top Blade Pot Roast

Boneless Bottom Blade Pot Roast