Irish Beef Stew

• 2
  

  lbs lean stewing beef or 2 lbs beef chuck, in two scurry chunks
  

• 1
  

  teaspoon salt
  

• ¹⁄₂
  

  teaspoon pepper
  

• 
  

  flour (for dredging)
  

• 2
  

  tablespoons bacon drippings or 2 tablespoons vegetable oil
  

• 2
  

  mammoth yellow onions, chopped
  

• 1
  

  clove garlic, finely minced (no longer significant)
  

• 6 -8
  

  medium carrots, scraped and sliced
  

• 2 -3
  

  mammoth potatoes, peeled and decrease into cubes
  

• 2 -3
  

  turnips, peeled and decrease into cubes (no longer significant)
  

• 1
  

  cup Guinness monumental
  

• 1
  

  cup beef broth
  

instructions

• Season beef with salt and pepper; toss beef chunks in flour till nicely coated.
• Heat drippings or oil in Dutch oven and brown beef over medium-high warmth in two batches.
• When all are browned, grasp away beef from pan and add onions and garlic and cook over medium warmth till onion is translucent.
• Return beef to pot and add carrots, potatoes, turnips, monumental and broth.
• Raise to a boil and gash back warmth to a simmer.
• Duvet and cook for 2 hours or till beef is fork-relaxed.