Ingredients

How to make it

  • Heat olive 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, 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. Sprinkle with parsley and serve. (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.)

Reviews & Comments 2

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    " It was excellent "
    chuckieb ate it and said...
    Made this this past week as part of my St. Patrick's Day dinner. It was excellent! I'm not a huge stew person but really loved this. Found the gravy to be very rich and flavourful. Great post. Thank you!
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  • grandmaof6 5 years ago
    My dad used to make a tomato based Irish stew with beef stew meat. I used to love it. I hope this is similar. Can't wait to try this.
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    " It was excellent "
    chefelaine ate it and said...
    I know I'm Canadian thru and thru
    But I sure do love a good Irish Stew!!

    HIGH FIVE :+D
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