Irish Stew

Irish Stew

• 3 lbs. chuck roast, trimmed of fat and cut into 1-1½ inch pieces
• 2 Tbs. vegetable oil, divided
• 1 large onion, cut into chunks
• 1 rib of celery, finely chopped
• 4 carrots, peeled and cut into chunks
• 5 medium potatoes, peeled and cut into chunks
• 14.5 oz. can diced tomatoes
• 14.5 oz. canned tomato sauce
• 1-2 cups beef stock
• 1 tsp. thyme
• 1 tsp. salt
• ½ tsp. ground black pepper
• 3 cloves garlic, minced
• 2 bay leaves

Directions

1. Pre-heat oven to 325 degrees.
2. Heat one tablespoon of oil over medium-high heat in large Dutch oven. Brown the meat in 4-5 small batches, added the extra oil as needed. Transfer the meat to a bowl as it is browned. After browning the meat, pour any excess liquid into the bowl with the meat, then reduce the heat to medium and cook the onions and celery for about 5 minutes or until lightly browned. Return the meat to the pan and add the other ingredients except the beef stock. Stir to combine. Add enough beef stock so that the amount of liquid just barely covers everything in the pot. Give it another stir.
3. Cover tightly and bake for 2-2½ hours or until the meat and vegetables are tender. Remove the bay leaves before serving.