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Irish Beef Stew
Submitted by rileygersh on Thu, 08/14/2008 - 00:01
(3 votes)
The addition of Guinness and red wine makes all the difference.
Gluten Free
Nut Free
Egg Free
Number of Servings:
4
1/4 Cups Olive Oil
1 1/4 Pounds Stew Beef
6 Cloves Garlic (minced)
6 Cups Beef Stock
1 Cup Guinness Beer
1 Cup Red Wine
2 Tablespoons Tomato Paste
1 Tablespoon Sugar
1 Tablespoon Thyme (dried)
1 Tablespoon Worcestershire Sauce
2 Bay Leaves
2 Tablespoons Butter
3 Pounds Russet Potatoes
1 Onion (large)
2 Cups Carrots (peeled)
2 Tablespoons Parsley (fresh)
1 Dash Salt
1 Dash Pepper
Instructions:
• 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.
Citation:
Posted by Elise on Mar 15, 2006 - http://www.elise.com/recipes/archives/001414irish_beef_stew.php