IRISH
BEEF AND OATMEAL STEW

INGREDIENTS:
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4lbs. beef chuck or brisket, cubed in 1/2" chunks
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2 yellow onions, diced
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2 tbsp olive oil
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4 carrots, diced
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4 ribs celery, chopped
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2 tbsp garlic, chopped
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2 qt beef stock
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22oz canned diced tomatoes
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4 bay leaves
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1/4 cup all-purpose flour
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2 tbsp Ben's Heffer Dust
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1 cup steel cut oats
INSTRUCTIONS:
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Preheat recteq® to 400ºF with a large cast enamel dutch oven.
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Add the beef and allow to sear on all sides (about 8-10 minutes).
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Add the onions, carrots, and celery and allow to set for 8-10 minutes.
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Add the flour to form a roux and cook for 2-3 minutes.
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Add the tomatoes, stock, bay leaves, and Heffer Dust, then allow to simmer for 20-25 minutes.
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Add the oats and simmer for 20-25 minutes until tender.
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Remove the bay leaves prior to eating.
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