Irish Beef Stew
Recipe By: Bon Appetit
Serving Size: 4
Categories: Soups/Stews, Beef
1/4 cup vegetable oil
1 1/4 pounds stew beef ; cut 1" pieces
6 large garlic cloves ; minced
8 cups beef stock or canned beef broth
2 tablespoon tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoon butter - (1/4 stick)
3 pounds russet potatoes ; peeled, and
cut into 1/2" pieces - (abt 7 cups)
1 large onion ; chopped
2 cups peeled carrots in 1/2" pieces
2 tablespoon chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add beef and saute
until brown on all sides, about 5 minutes. Add garlic and saute 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. Saute 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.
This recipe yields 4 to 6 servings.
Comments: "While my husband and I were vacationing in the Cayman
Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on
Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel
a lot and have enjoyed many good Irish stews, but the pub's rendition
is the best ever."
Formatted by Joe Comiskey - [email hidden]
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