This Irish Stew is made from wholesome ingredients that simmer for 2 hours until they become one! The dark beer adds a level of flavor you don't expect and it doesnt taste like beer!
Heat a large dutch oven or soup pot. Add one tablespoon of olive oil. Liberally salt and pepper the meat pieces. Cooking in two batches, brown the stew meat. Let it cook to develop a crust before turning. About 3-4 minutes. Remove meat and set aside.
Add onion to pot. Cooking until translucent. Add garlic and cook an additional two minutes.
Add flour to onions in pot and cook for two minutes. Pour in the beer. Cook until thick.
Add tomato paste and stir until dissolved. Add beef stock and bring to a simmer.
Toss in potatoes, carrots and seared beef along with the juices. Add thyme, one teaspoon salt and 1/2 teaspoon pepper. (If using a slow cooker pour the mixture in at this point. Turn to low and cook 4-5 hours).
Taste for seasoning when meat is cooked through. More salt? More pepper? Salt will vary depending on the sodium content of your broth.
Your stew is done with the meat is fork tender. Serve with crusty bread and butter.
For Slow Cooker: Follow instructions 1 thru 5 and add to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Stew is done when meat is tender.