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Irish Beef Stew Recipe

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This recipe for Irish Beef Stew, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Decot
Added: Tuesday, August 1, 2006


- 2 tbsp. canola oil
- 1 1/2 lb. beef brisket or stew meat, cut into bite size pieces
- 6 cloves garlic, finely chopped
- 6 c. beef broth
- 1 c. stout beer
- 1 c. dry red wine
- 1/4 c. tomato paste
- 1 tbsp. honey or sugar
- 1 tbsp. dried thyme leaves, crushed
- 1 tbsp. Worcestershire Sauce
- 2 bay leaves
- 2 tbsp. olive oil
- 2 tbsp. butter
- 7 c. Russet potatoes, peeled and cut into 1" cubes
- 1 large sweet onion, chopped
- 2 1/2 c. carrots, peeled and cut into 1" chunks
- Salt and pepper to taste

In a large skillet, heat oil over medium heat.
Add cut meat and brown 5 to 10 minutes.
Add garlic and sauté for 1 minute.
In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce and bay leaves.
Bring to a boil, stirring to combine.
Reduce heat and simmer for 1 hour covered.

While beef is simmering:
In a large skillet, melt butter and add oil.
Add potatoes, carrots and onion. Sauté until lightly browned, approximately 30 minutes.
Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
Season to taste.

Container: large soup pot and large heavy skillet
Serving Size: 1 cup
Cook Time: 1.5 hours

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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