Irish Stew

• 2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper
• 14 cup olive oil, divided
• 2 cups onions, diced
• 2 tablespoons garlic, minced
• 2 tablespoons tomato paste
• 14 cup all-purpose flour
• 14 cup Guinness stout
• 2 cups beef broth
• 2 cups chicken broth
• 2 fresh thyme sprigs
• 2 lbs yukon gold potatoes, peeled and cubed
• 1 cup carrot, chopped
• 1 cup frozen peas
• 1 cup savoy cabbage, sliced
• salt and pepper, to taste

1. Brown beef in 2 T. oil in a large pot, over medium-high heat, 8 minutes.
2. Transfer beef to a bowl and set aside; reduce heat to medium.
3. Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes.
4. Stir in garlic and tomato paste, cook until paste darkens, 2 minutes.
5. Add flour, stir to coat and cook 1 minute.
6. Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, beef and its juices and thyme.
7. Bring to a simmer, reduce heat to low, cover and simmer 1 hour.
8. Stir in potatoes and carrot.
9. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt and pepper; simmer 5 minutes.

beef stew meat, olive oil, onions, garlic, tomato paste, flour, stout, beef broth, chicken broth, thyme, gold potatoes, carrot, frozen peas, savoy cabbage, salt

Taken from www.food.com/recipe/irish-stew-325227 (may not work)