Good ‘Ole Irish Beef Stew

Oh, have I got a great Fall recipe for you! This is soooooo delicious.  It is based on a Bon Appetit recipe but I have replaced some of the beef broth with red wine and Guinness. I mean hello, it is Irish Beef Stew people. Don’t worry….I do not like drinking Guinness at all, but it adds such a yummy richness to this recipe. You have got to try it.

Recipe: Irish Beef Stew

Serves 4-6

Ingredients:

  • 1/4 cup olive oil
  • 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
  • 1/4 cup flour
  • 6 large garlic cloves, minced (or 3 teaspoons minced garlic)
  • 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 teaspoon celery seed
  • 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
  • Directions:

    1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt and pepper the beef pieces and lightly toss in flour. 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, celery seed, 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. 

    Goes great with crusty bread!

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