Mother O’Flannigan’s Irish Stew

Ingredients:

3 lbs. chuck roast, trimmed of fat and cut into 1-1½ inch pieces
2 Tbs. vegetable oil, divided
1 large onion, cut into chunks
1 rib of celery, finely chopped
4 carrots, peeled and cut into chunks
5 medium potatoes, peeled and cut into chunks
8 oz. canned tomato sauce
1 Tbs. sugar
1 Tbs. all-purpose flour
1 tsp. thyme
1 tsp. salt
½ tsp. ground black pepper
3 cloves garlic, minced
2 bay leaves

Directions:

Pre-heat oven to 325 degrees.

Heat one tablespoon of oil over medium-high heat in large Dutch oven. Brown the meat in 4-5 small batches, added the extra oil as needed. Transfer the meat to a bowl as it is browned. After browning the meat, pour any excess liquid into the bowl with the meat, then reduce the heat to medium and cook the onions for about 5 minutes or until lightly browned. Return the meat to the pan and add the carrots, celery and potatoes.

In a large measuring cup, mix together the tomato sauce, flour, sugar, thyme, salt, pepper, and garlic. Pour over the meat and vegetables and stir to combine all cover all ingredients. Tuck in the bay leaves.

Cover tightly and bake for 2-2½ hours or until the meat and vegetables are tender. Remove the bay leaves before serving.

This is a delicious recipe as is, but the next time I make it, I will add some tomatoes.