A comforting and flavorful Irish-inspired beef stew with root vegetables, perfect for cozy evenings.
Season the beef cubes with salt and ground black pepper.
Ensure the beef is evenly seasoned for consistent flavor.
Dredge the seasoned beef in the all-purpose flour, shaking off any excess.
Coating the beef in flour helps thicken the stew later.
Heat the bacon drippings in a Dutch oven over medium-high heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Brown the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
Browning in batches prevents steaming and ensures a flavorful crust.
Add the chopped onion and minced garlic to the Dutch oven and sauté until softened.
Stir frequently to prevent the garlic from burning.
Return the beef to the pot and add the sliced carrots, cubed potatoes, and diced turnip.
Cut the vegetables into uniform sizes for even cooking.
Pour in the Worcestershire sauce and beef broth. Stir to combine.
Deglaze the pot with the broth to incorporate all the browned bits.
Bring the mixture to a boil, then reduce the heat to a simmer.
A gentle simmer ensures tender beef and well-cooked vegetables.
Cover and cook for 2 hours, stirring occasionally, until the beef is tender.
Check the stew occasionally to ensure it doesn't stick to the bottom.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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