Recipe

Irish Stew Favorite Recipe

Add Step-by-Step Photos	Pippy / All my dishes 10 months, 1 week ago This stew recipe has been passed along from family to friends for years. One secret is to add a bottle of Guinness to the stew during the last half hour. Prep:30m Cook:110m Servings:4	Pippy
	irish

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Ingredients

3 Tbsp. olive oil

1-1/2 to 2 lbs. stew beef or lamb, cut into 2 inch chunks

4 large garlic cloves, chopped or minced

4 cups beef broth

3 cups water

2 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

1 bay leaf

3 lbs. russet potatoes, peeled and chopped & cut into chunk sized pieces

1 large onion, chopped

2 carrots, peeled and cut into 1 inch chunks

Freshly grated pepper to taste

3 Tbsp. chopped fresh parsley

Directions

Heat olive oil in heavy large pot over medium-high heat.

Add beef or lamb and sauté until lightly browned on all sides, about 15-20 minutes.

Add garlic and sauté 1 minute.

Add beef stock, water, tomato paste, Worcestershire sauce and bay leaf.

Stir.

Bring mixture to a boil.

Reduce heat to medium-low, cover and simmer for 1hour, stirring occasionally.

After the meat and stock has been simmering for 1 hour, then add the potatoes, onion, and carrots.

Simmer uncovered until vegetables and beef are very tender, for approximately 45-50 minutes.

Discard bay leaf.

Tilt pan and spoon off any surface fat.

Add pepper to taste.

Allow the stew to cool slightly before placing it in the refrigerator to become completely cold. Any remaining fat should rise to the surface and harden. That way the fat can be completely be removed.

The next day, bring the soup to rolling simmer before serving.

Place in soup bowls and garnish with parsley.

Serves 4 to 6

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