Irish Beef Stew
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
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 Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, 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. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. 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. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
-Makes 4 to 6 servings.
-You can use russets if you prefer.
-We love carrots in our family, so I always double the carrots it calls for.
15 March 2010
St. Patrick's Day Party: Irish Stew
My friend, Emily, gave me this recipe for Irish stew a few years ago. Sarah and I tried it, fell in love and have made it every St. Patrick's Day since. It is a fabulous and flavorful soup. I have made a few minor adjustments over the years. It is really, really yummy and perfect for a St. Patrick's Day bash. Even the kids gobbled it up!