IRISH

BEEF AND OATMEAL STEW

INGREDIENTS:​

• 4lbs. beef chuck or brisket, cubed in 1/2" chunks 

• 2 yellow onions, diced

• 2 tbsp olive oil

• 4 carrots, diced

• 4 ribs celery, chopped

• 2 tbsp garlic, chopped

• 2 qt beef stock

• 22oz canned diced tomatoes

• 4 bay leaves

• 1/4 cup all-purpose flour

• 2 tbsp Ben's Heffer Dust

• 1 cup steel cut oats

INSTRUCTIONS:​

1. Preheat recteq® to 400ºF with a large cast enamel dutch oven.

2. Add the beef and allow to sear on all sides (about 8-10 minutes).  

3. Add the onions, carrots, and celery and allow to set for 8-10 minutes.

4. Add the flour to form a roux and cook for 2-3 minutes.

5. Add the tomatoes, stock, bay leaves, and Heffer Dust, then allow to simmer for 20-25 minutes.

6. Add the oats and simmer for 20-25 minutes until tender.

7. Remove the bay leaves prior to eating.

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