Irish Beef Stew Recipe
- Number of Servings: 6
Ingredients
Irish Beef Stew RecipeINGREDIENTS1/4 cup olive oil1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)6 large garlic cloves, minced6 cups beef stock or canned beef brothI cup of Guinness beer1 cup of fine red wine2 tablespoons tomato paste1 tablespoon sugar1 tablespoon dried thyme1 tablespoon Worcestershire sauce2 bay leaves2 tablespoons (1/4 stick) butter3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)1 large onion, chopped2 cups 1/2-inch pieces peeled carrotsSalt and Pepper2 tablespoons chopped fresh parsley
METHOD
1 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.
2 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.
3 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.)
Serves 4 to 6.
Number of Servings: 6
Recipe submitted by SparkPeople user DPERKINS6.
1 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.
2 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.
3 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.)
Serves 4 to 6.
Number of Servings: 6
Recipe submitted by SparkPeople user DPERKINS6.
Nutritional Info Amount Per Serving
- Calories: 703.4
- Total Fat: 31.9 g
- Cholesterol: 67.2 mg
- Sodium: 738.0 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 6.4 g
- Protein: 37.0 g
Member Reviews
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FILBERT17
This is the best Irish stew ever. Found the recipe elsewhere originally, but lost my copy and was looking to make it yesterday instead of corned beef. I have made this many times, usually adding some mushrooms and broccoli for extra veggies. The broth is so flavorful, I never get sick of it. - 3/18/14