Irish Beef Stew

If you’re having a crowd over for St. Patrick’s Day, you’ll want to be sure you have something to serve that will fill everyone up before the green beer starts to flow. This stew is real food – add some love and you’ll have a dish that will turn your guests green with envy.

¼ cup olive oil
2 pounds beef chuck, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock
1 bottle Guinness beer
1 cup good red wine
2 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. dried thyme
1 Tbsp. Worcestershire sauce
2 bay leaves
2 Tbsp. butter
3 pounds russet potatoes, peeled and cut into ½ in. pieces
1 large onion, chopped
2 cups peeled carrots, cut into ½ inch pieces
¼ cup all purpose flour
1 cup water
Salt & Pepper
2 Tbsp. chopped fresh parsley

Instructions

Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. 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, 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.

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.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Put flour and water into a plastic lidded container. Shake until smooth. Remove most of the meat and vegetables to a bowl and set aside. Turn heat up to medium high and add flour/water mixture. Stir until thickened. Add vegetables and meat back to thickened liquid and stir to combine. Add salt & pepper to taste.

Transfer stew to serving bowl. Sprinkle with parsley and serve.

Can be prepared up to 2 days ahead. If storing, cool slightly then refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.

Serves 4 – 6.

If you enjoyed this recipe, please visit my foodie blog at www.EatJax.com - where every day is Foodie Tuesday!

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all photos copyright © 2010 by jodi a. kasten • all rights reserved

Original recipe appeared at SimplyRecipes.com as “Irish Beef Stew.” Modifications by the author.