Irish Stew

This is my favorite recipe for Irish Stew! I have made it numerous times, but this is the first time I have blogged about it. The blog that I retrieved it from is also one of my favorites. The owner of the blog is a young Irish lad that takes georgeous photos and makes yummy recipes!

Source: Adapted from: http://thegoodmoodfoodblog.com

Ingredients:

3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)

Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!