Ingredients:
- 1 lb Stew meat
- 1 Bay leaf, large
- 4 Carrots, large, peeled & chopped
- 2 cloves Garlic minced
- 2 tablespoons olive oil
- 1 onion diced
- salt & pepper to taste
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 cups beef broth
- 2 tablespoons good Irish butter
- 2 tablespoons flour
- 1/3 cup frozen peas
- mashed potatoes
Directions:
- In a large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4
minutes. Pour in onions, carrots, garlic, and spices. Cook another 5 minutes. Deglaze pan with beef
broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the
crockpot!)
- When you are ready to serve, remove bay leaf. In a small bowl, stir softened butter and flour together
until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy
thickens slightly, it's done. Serve hot over mashed potatoes or in a bread bowl.
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