Beef Pot Pies with Irish Cheddar Crust
You can never have too many main course recipes, so give Beef Pot Pies with Irish Cheddar Crust a try.
Beef Stew with Thyme and Ale
Ingredients
- 2 Paper lunch bags
- 4 tablespoons All purpose flour
- 1 tablespoon each, thyme, cracked black pepper, garlic salt
- 1 pound Top round or blade chuck roast (cut into 1/2" chunks)
- 3 tablespoons Olive oil, divided
- 2 Medium onions, diced
- 2 Celery ribs, diced
- 2 cups Diced carrots
- 8 ounces Your favorite pale ale or lager
- 4 cups Beef broth
- 5 Cloves garlic, minced
- 4 sprigs Fresh thyme
- 2 teaspoons Dried oregano
- 3 Bay leaves
- 2 cups Peeled, chopped Russet potatoes
- 1 cup Frozen peas (optional)
- Salt and Pepper to taste
Details
- Servings: 6
- Dish: main course
Cuisine
- french
Comments
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