McNeil's Irish Stew An "old country" favorite.
Name:	McNeil's Irish Stew
Description:	Adapted from an "old country" recipe. Traditionally Irish Stew was made with lamb, but substituting grass fed beef stew meat makes this a delicioius favorite.
Ingredients:	3 Pounds Diamond F Brand Grass Fed Stew Beef 1/2 Cup flour 2 Tsp. Celtic Sea Salt & 2 Tsp. Coarse ground pepper (It seems appropriate to use Celtic Salt in Irish Stew). 3 Tbs. Oil (we use almond, grapeseed, or peanut oil) 3 Tbs. Unsalted butter, ideally from grass fed dairy 2 Large white onions finely diced 5 Medium garlic cloves 4 Cups dark beer like Guinness (or enough to cover all the meat) 3 Tbs. Olive oil 6 Large potatoes cut up into large pieces 8 Carrots cut about 1" thick 4 Parsnips cut about 1" thick 3 Tbs. finely chopped fresh parsley 2 Tsp. finely chopped chives
Directions:	Pat the stew meat dry with a paper towel. Mix flour, salt, and pepper in a shallow dish and dredge the meat in the flour mixture, shaking off the excess. In a deep Dutch oven or other deep stew pot heat the oil on medium high heat until quite hot. Add the floured stew meat to the oil in small batches so that it browns and doesn't stew. Brown well on all sides, when meat is browned, remove from pot and transfer to a dish. Add butter to the pot on medium heat. Add onions and cook until tender, stirring occasionally. Add garlic and cook for another minute or two. Return the browned meat to the pot and add enough beer to the pot so that the meat is covered. Stir and scraped the browned bits of meat from the bottom of the pan. Bring to a simmer. Cover and reduce heat to low and simmer gently for about 2 hours. Roast the vegetables by drizzling with Olive Oil, spreading in a baking dish, and placing in a 350 degree F oven. Stir the vegetables frequently. Roast until they are golden but not completely cooked. When meat is tender add the vegetables and let the stew simmer for another 15 to 20 minutes or until the vegetables are tender. Garnish with parsley and chives and serve
Created By:	Mike McNeil