Irish Beef Stew
- 1/4 cup olive oil
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- I cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
- Produce
- 1/2-inch pieces peeled carrots (2 cups)
- Bay leaves (2)
- Onion, large (1)
- Parsley, fresh (2 tablespoons)
- Russet potatoes (3 pounds)
- Thyme, dried (1 tablespoon)
- Meat
- Well-marbled chuck beef stew meat (1 1/4 pounds)
- Canned Goods
- Beef stock or canned beef broth (6 cups)
- Tomato paste (2 tablespoons)
- Condiments
- Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- Garlic cloves, large (6)
- Olive oil (1/4 cup)
- Salt and pepper (1)
- Sugar (1 tablespoon)
- Dairy
- Butter (2 tablespoons)
- Beer, Wine & Liquor
- Red wine, fine (1 cup)
- Other
- I cup of Guinness beer
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published March 15, 2006 (6 years ago).
68 people saved this recipe.
