Irish Beef Stew
Adapted from Simply Recipes.com
Prep time: 30 minutes prep time and one hour thirty minutes cooking time
- 1 pound beef stew meat, in large chunks
- ¼ cup olive oil
- 6 garlic cloves
- 3 teaspoons salt
- 4 cups beef broth
- 2 cups water
- 3/4 cup Guinness stout
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon fresh thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 tablespoons butter
- 3 pounds potatoes, peeled and cut into ½-inch pieces
- 1 large onion, chopped
- 2 cups carrots, peeled and chopped into ½-inch pieces
- ½ teaspoon pepper
- 2 tablespoons fresh parsley, chopped
- Heat the olive oil in a large soup pot until it begins to smoke.
- Use one tablespoon of the salt to sprinkle on the beef, then place in pot to cook, allowing pieces to brown nicely before turning (about 4 minutes on each side).
- You want a nice dark brown color on the meat.
- Add garlic and allow to cook for about a minute before adding red wine, Guinness, water, beef stock, sugar, tomato paste, Worcestershire sauce and bay leaves.
- Allow mixture to simmer, then cover and cook for an hour, stirring as needed.
- While soup is cooking, melt the butter in a frying pan and add the onions and carrots.
- Saute on low temperature for 15 minutes or until onions are golden brown.
- Set aside until soup has simmered for an hour.
- Add onions, carrots and raw potatoes to the stew.
- Add black pepper and the rest of the salt.
- Simmer another 30 minutes until potatoes are soft.
- Remove bay leaves.
- Garnish with fresh parsley and serve.