Irish Beef Stew – Ninja Crockpot

Ingredients

¼ cup olive oil
1¼ pounds well-marbled chuck beef stew meat,
cut into 1-inch pieces (NOT extra-lean)
salt, pepper, granulated garlic.(to season the meat)
flour, enough to coat meat(also season with Salt,pepper and g-garlic), save any leftover flour to add with butter to thicken at the end of cooking time.
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 bottle of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tsp. dried thyme
1 tablespoon Worcestershire sauce
1 bay leave
3 pounds russet potatoes, peeled, cut into ½-inch pieces (about 7 cups)
1 large sliced, chopped
2 cups ½-inch pieces peeled carrots
Salt and Pepper
2 tablespoons (¼ stick) butter
2 tablespoons of leftover seasoned flour
2 tablespoons chopped fresh parsley (optional)

Directions

Heat olive oil in Ninja on high heat.
Lightly salt, pepper and granulated garlic on the beef pieces then toss in seasoned flour.
Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over.

Continue to cook in this manner until all sides are browned, brown in batches. Add garlic and sauté 1 minute. Add beef back to pot, beet stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.

Stir to combine.

Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Discard bay leave and add vegetables to beef stew and set to slow cook on low. for thicker sauce mix 2 T. butter with 2 T. of the left over seasoned flour then add to finished stew and cook until desired thicken.

Can be prepared up to 2 days ahead.
Yield: Serves 4 to 6.