Ingredients: |
Ingredients: 1 1/4 lb. beef stew meat, cut into 1 1/2" chunks
3 tsp. salt or to taste
1/4 c. olive oil
6 lg. garlic cloves, minced fine
4 c. beef stock or beef broth
2 c. water
1 c. Guinness extra stout
1 c. hearty red wine (etc. Burgundy)
2 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. dried thyme
1 Tbsp.Worcestershire Sauce
2 bay leaves
2 Tbsp. butter
3 lb. russet potatoes, peeled, cut into 1/2" pieces (about 7 cups)
1 large onion, chopped (1 1/2-2 cups)
2 c.carrots or Parsnips, peeled and cut into 1/2"
1/2 tsp. black pepper
2 Tbsp.chopped fresh parsley
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Directions: |
Directions:Sprinkle about 1 teaspoon of salt over the beef pieces. Heat the olive oil in a large 6-8 quart thick bottomed pot over medium-high heat. Pat dry the beef and working in batches, add the beef and cook, do not crowd as meat will steam not brown. Without stirring, until nicely browned on one side, use tongs to turn each pieces over and brown on other side. Add garlic and saute' 30 seconds. Add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally. In a separate pan, saute onion and carrots the onions are golden, about 15 minutes. After the beef has simmered for the hour, add the onion carrot mixture and the potatoes. Add the pepper, and 2 tsp. of salt. Simmer uncovered until the beef and the vegetables are very tender, about 40 minutes, discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper if needed. Sprinkle with parsley and serve. |
This recipe for Irish Stew is from