DUTCH OVEN IRISH STEW

Irish Stew goes great with Irish stout beer & Irish Soda Bread!

Ingredients

• 4 tbsp olive oil, divided
• 3 lbs boneless lamb or beef chuck roast, cut into 1 inch cubes
• 3 tbsp Big Green Egg Sweet & Smoky Seasoning
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 3 tbsp all-purpose flour
• 1 tbsp minced garlic
• 1 tbsp tomato paste
• 2 tsp chopped fresh thyme
• 1 tsp salt
• ¾ tsp black pepper
• 20 ounces Irish stout
• 1 cup beef broth
• 3 carrots, peeled and cut into 1 inch cubes
• 4 turnips, peeled and cut into 1 inch cubes
• 4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
• ¼ cup finely chopped fresh parsley
• 4 sprigs thyme

Instructions

1. Set EGG for direct cooking at 350°F.
2. Sprinkle seasoning evenly over the meat. Place Dutch Oven on the cooking grid and add 2 tbsp oil; heat until almost smoking. Cook beef about 10 minutes until browned on all sides. Remove the meat from the Dutch oven.
3. Add remaining 2 tbsp oil to the Dutch oven; add onions and celery and cook about 10 minutes or until softened and onions are translucent. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir 1 minute.
4. Add Irish stout and return the meat to the mix. Stir in broth. Cover and cook 45 minutes. Stir in carrots, turnips and potatoes; cover and cook about 1 hour or until beef and vegetables are tender. Stir in parsley and thyme.

Serve with warm Irish Soda Bread.