Difficulty: Intermediate
Beef
Irish Beef and Oatmeal Stew
Prep Time: 20 min
Cook Time: 1 hrs
Difficulty: Intermediate
Instructions
- Step 1: Preheat recteq to 400°F with a large enameled cast iron Dutch oven.
- Step 2: Add the olive oil and beef. Sear on all sides (about 8-10 minutes).
- Step 3: Add the onions, carrots, and celery. Allow to cook for 8-10 minutes.
- Step 4: Add the flour to form a roux and cook for 2-3 minutes.
- Step 5: Add the tomatoes, stock, bay leaves, and Ben's Heffer Dust, then allow to simmer for 20-25 minutes.
- Step 6: Add the oats and simmer for 20-25 more minutes or until tender. Remove the bay leaves prior to serving.
Ingredients
Serving Sizes
Stew
- 1 each (4 pound) Beef Chuck or Brisket
- 2 quart(s) Beef Stock
- 2 each Medium Yellow Onions, diced
- 22 ounce(s) Can of Diced Tomatoes
- 4 each Bay Leaves
- 2 tablespoon(s) Olive Oil
- 1/4 cup(s) All Purpose Flour
- 4 each Medium Carrots, diced
- 2 tablespoon(s) Ben's Heffer Dust
- 1 cup(s) Steel Cut Oats
- 4 each Ribs of Celery
- 2 tablespoon(s) Garlic, minced
Tools Needed
- Step 1: Preheat recteq to 400°F with a large enameled cast iron Dutch oven.
- Step 2: Add the olive oil and beef. Sear on all sides (about 8-10 minutes).
- Step 3: Add the onions, carrots, and celery. Allow to cook for 8-10 minutes.
- Step 4: Add the flour to form a roux and cook for 2-3 minutes.
- Step 5: Add the tomatoes, stock, bay leaves, and Ben's Heffer Dust, then allow to simmer for 20-25 minutes.
- Step 6: Add the oats and simmer for 20-25 more minutes or until tender. Remove the bay leaves prior to serving.
Chef Pairings
This Irish Beef and Oatmeal could be a one-dish meal or add some grilled garlic bread or biscuits to round it out.