Irish Beef Stew
Recipe Number: 1404
Contributor: MissKate
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
1/4 c 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
1 c Guinness beer
1 c red wine
2 T tomato paste
1 T sugar
1 T dried thyme
1 T Worcestershire sauce
2 bay leaves
2 T (1/4 stick) butter
3 lbs russet potatoes, peeled, cut into 1/2 inch pieces (about 7 cups)
1 large onion, chopped
2 c 1/2/ pieces peeled carrots
salt and pepper
2 T chopped fresh parsley
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| Cooking
Instructions: |
1. Heat olive oil in a heavy large pot over medium-high heat. Add beef and saute until brown on
all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine,
tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture
to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While the meat and stock is simmering, melt butter in another large pot over medium heat.
Add potatoes, onion, and carrots. Saute vegetables until golden, about 20 minutes.
3. Add vegetables to beef stew. Simmer uncovered until vegetable and beef are very tender,
about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (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.) Transfer stew to serving bowl. Sprinkle with parsley and serve |
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