Mother O’Flannigan’s Irish Stew

Mother O’Flannigan’s 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
• 8 oz. canned tomato sauce
• 8 oz. can diced tomatoes
• 1 Tbs. sugar
• 1 Tbs. all-purpose (GF) flour
• 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.
3. Brown the meat in 4-5 small batches, added the extra oil as needed. Transfer the meat to a bowl as it is browned.
4. After browning the meat, pour any excess liquid into the bowl with the meat, then reduce the heat to medium and cook the onions for about 5 minutes or until lightly browned.
5. Return the meat to the pan and add the carrots, celery, diced tomatoes and potatoes.
6. In a large measuring cup, mix together the tomato sauce, flour, sugar, thyme, salt, pepper, and garlic. Pour over the meat and vegetables and stir to combine all cover all.
7. Cover tightly and bake for 2-2½ hours or until the meat and vegetables are tender.
8. Remove the bay leaves before serving.