Drunken Irish Stew
- Number of Servings: 9
Ingredients
2 tablespoons extra-virgin olive oil1-1/4 pounds stew beef, cut into 1-inch pieces7 large garlic cloves, crushed1 cup red wine or Guiness Beer7 cups low-sodium beef broth3 tablespoons tomato paste1-1/2 tablespoons white sugar2 tablespoons Worcestershire sauce1 tablespoon dried thyme4 bay leaves2 tablespoons butter1 pound russet potatoes, cut into 1/2-inch pieces (peeled or unpeeled, gentleman’s choice)1 pound baby red potatoes, cut into 1/2-inch pieces (again, gentleman’s choice)4 stalks celery, chopped2 cups carrots, peeled, cut into 1/2-inch pieces1/2 cup frozen peas1 large yellow or white onion, roughly chopped2 tablespoon cornstarch + 2 tablespoon watersalt and pepper, to taste
1. Heat the olive oil in a heavy, large pot over medium-high heat. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes. Add garlic cloves and sauté another minute, until fragrant.
2. Add the beef stock, red wine or Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.
3. In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.
4. Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined. Add slowly to the stew, stirring for 1 minute until thickened. Discard the bay leaves and remove any fat that may have accumulated on top. Add the peas at the last minute. Season with salt and pepper to taste. Serves 6-8.
*This can be prepared in advance and kept refrigerated for up to three days.
Number of Servings: 9
Recipe submitted by SparkPeople user MUDMOUSE.
2. Add the beef stock, red wine or Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.
3. In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.
4. Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined. Add slowly to the stew, stirring for 1 minute until thickened. Discard the bay leaves and remove any fat that may have accumulated on top. Add the peas at the last minute. Season with salt and pepper to taste. Serves 6-8.
*This can be prepared in advance and kept refrigerated for up to three days.
Number of Servings: 9
Recipe submitted by SparkPeople user MUDMOUSE.
Nutritional Info Amount Per Serving
- Calories: 284.4
- Total Fat: 7.8 g
- Cholesterol: 41.6 mg
- Sodium: 762.7 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 4.1 g
- Protein: 18.8 g