Irish Beef StewFrom HellBoozer 5 years ago
- 1/4 cup olive oil shopping list
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean) shopping list
- 6 large garlic cloves, minced shopping list
- 6 cups beef stock or canned beef broth shopping list
- I cup of Guinness beer shopping list
- 1 cup of fine red wine shopping list
- 2 tablespoons tomato paste shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon dried thyme shopping list
- 1 tablespoon worcestershire sauce shopping list
- 2 bay leaves shopping list
- 2 tablespoons (1/4 stick) butter shopping list
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) shopping list
- 1 large onion, chopped shopping list
- 2 cups 1/2-inch pieces peeled carrots shopping list
- salt and pepper shopping list
- 2 tablespoons chopped fresh parsley shopping list
How to make it
- Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 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.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- 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. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
The CookHellBoozer Edmonton, Canada
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