Irish Beef Stew

Irish Beef Stew

St Patty’s or not, this one is a staple in the Worthington home! Irish Beef Stew is fun to cook and even more fun to eat:)

Though an Irishman will tell you a proper stew is made with lamb, I use well-marbled chuck beef stew meat.  If you want to be authentic, go ahead and use lamb. Don’t forget to invite me to sample that goodness 😉

 

Prep time: 25 minutes

Cook time: 1 hour, 50 minutes

Yield: Serves 4 to 6

*recipe credit goes to Elise Bauer of SimplyRecipes.com. I’ve been cooking this particular dish following her recipe precisely for over 8 years now. It has become our family’s #1 stew favorite.

(Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2)

 

INGREDIENTS

  • 1 1/4 pounds well-marbled chuck beef stew meat
  • 3 teaspoons of kosher salt (adjust depending on whether you use salted stock/broth or not)
  • 1/4 cup olive oil
  • 6 large garlic cloves, minced
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 cup of Guinness extra stout
  • 1 cup of hearty red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

 

METHOD

  1. Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, 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 and brown on another side.
  2. Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
  3. While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
  4. Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Enjoy!

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Irish Beef Stew

Irish Beef Stew

St Patty’s or not, this one is a staple in the Worthington home! Irish Beef Stew is fun to cook and even more fun to eat:)

Though an Irishman will tell you a proper stew is made with lamb, I use well-marbled chuck beef stew meat.  If you want to be authentic, go ahead and use lamb. Don’t forget to invite me to sample that goodness 😉

 

Prep time: 25 minutes

Cook time: 1 hour, 50 minutes

Yield: Serves 4 to 6

*recipe credit goes to Elise Bauer of SimplyRecipes.com. I’ve been cooking this particular dish following her recipe precisely for over 8 years now. It has become our family’s #1 stew favorite.

(Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2)

 

INGREDIENTS

  • 1 1/4 pounds well-marbled chuck beef stew meat
  • 3 teaspoons of kosher salt (adjust depending on whether you use salted stock/broth or not)
  • 1/4 cup olive oil
  • 6 large garlic cloves, minced
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 cup of Guinness extra stout
  • 1 cup of hearty red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

 

METHOD

  1. Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, 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 and brown on another side.
  2. Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
  3. While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
  4. Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Enjoy!

Spread the love

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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