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Irish Stew Recipe

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This recipe for Irish Stew is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lbs stew beef, cut into 1" pieces
1/4 c vegetable oil
6 lg garlic cloves, minced
8 c beef stock or canned beef broth
2 T tomato paste
1 T sugar
1 T dried thyme
1 T Worcestershire sauce
2 bay leaves
2 T (1/4 stick) butter
1 lg onion, chopped
2 c 1/2-inch pieces peeled carrots
3 lbs russet potatoes, peeled, cut into 1/2" pieces (about 7 cups)
2 T chopped fresh parsley
Directions:
Directions:
Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, 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.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables 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. 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.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Needless to say, this is from the McDonough side of the family!

 

 

 

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