Irish Beef Stew
(from Violetdragonfy’s recipe box)
This was tasty, Jared agrees. Server with hearty, rustic, crusty bread.
Source: Simply Recipes (from RecipeThing user ShannonO) (from RecipeThing user TheZeke) (from RecipeThing user jtdarby) (from RecipeThing user Doris)
Serves 4 peopleCategories: Holiday treats
Ingredients
- 1/4 cup olive oil
- 1 1/4 pounds stew beef, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- I cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
Directions
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Heat olive oil in heavy large pot over medium-high heat.
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Add beef and sauté until brown on all sides, about 5 minutes.
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Add garlic and sauté 1 minute.
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Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.
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Stir to combine.
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Bring mixture to boil.
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Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
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While the meet and stock is simmering, melt butter in another large pot over medium heat.
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Add potatoes, onion and carrots.
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Sauté vegetables until golden, about 20 minutes.
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Add vegetables to beef stew.
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Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
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Discard bay leaves.
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Tilt pan and spoon off fat.
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Transfer stew to serving bowl.
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Sprinkle with parsley and serve.
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(Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)