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Beer Braised Irish Stew

It's almost St. Patrick's Day and you don't have to be Irish to celebrate. Why not try this recipe for Beer Braised Irish Stew? It is savory and a nice alternative to corned beef. It pairs well with your favorite pint. Enjoy!

Beer Braised Irish Stew

Makes eight servings

• 1 Tbsp. vegetable oil

• 1 (3 lb.) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes

• 2 Tbsp. all-purpose flour

• 1 c. coarsely chopped onion

• 1 c. coarsely chopped carrot

• 1 (12 oz.) can or bottle dark beer

• 2 bay leaves

• 1 tsp. dried thyme

• 1 tsp. salt

• 1/2 tsp. ground black pepper

• 2 cloves garlic, minced

• 2 Tbsp. Worcestershire sauce

Preheat oven to 325 degrees.

Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot and brown the meat in two batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, one teaspoon salt, 1/2 teaspoon pepper, garlic and Worcestershire sauce. Bring the mixture to a boil and cover.

Place the Dutch oven into the preheated oven and cook for 45 minutes; uncover, stir the stew and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.