Irish Beef Stew
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Vegetable Oil6 large
Garlic Cloves (minced)8 cups
Beef Stock2 tbsps
Tomato Paste1 tbsp
Sugar1 tbsp
Dried Thyme1 tbsp
Worcestershire Sauce2 tbsps
Butter (1/4 stick)1 large
Onion (chopped)2 tbsps
Parsley (chopped fresh)Directions:
1
Heat oil in heavy large pot over medium-high heat
2
Add beef and sauté until brown on all sides, about 5 minutes
3
Add garlic and sauté 1 minute
4
Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves
5
Stir to combine
6
Bring mixture to boil
7
Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally
8
Meanwhile, melt butter in another large pot over medium heat
9
Add potatoes, onion and carrots
10
Sauté vegetables until golden, about 20 minutes
11
Add vegetables to beef stew
12
Simmer uncovered until vegetables and beef are very tender, about 40 minutes
13
Discard bay leaves
14
Tilt pan and spoon off fat
15
(Can be prepared up to 2 days ahead
16
Cool slightly
17
Refrigerate uncovered until cold, then cover and refrigerate
18
Bring to simmer before serving
19
) Transfer stew to serving bowl
20
Sprinkle with parsley and serve
21
Heat oil in heavy large pot over medium-high heat
22
Add beef and sauté until brown on all sides, about 5 minutes
23
Add garlic and sauté 1 minute
24
Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves
25
Stir to combine
26
Bring mixture to boil
27
Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally
28
Meanwhile, melt butter in another large pot over medium heat
29
Add potatoes, onion and carrots
30
Sauté vegetables until golden, about 20 minutes
31
Add vegetables to beef stew
32
Simmer uncovered until vegetables and beef are very tender, about 40 minutes
33
Discard bay leaves
34
Tilt pan and spoon off fat
35
(Can be prepared up to 2 days ahead
36
Cool slightly
37
Refrigerate uncovered until cold, then cover and refrigerate
38
Bring to simmer before serving
39
) Transfer stew to serving bowl
40
Sprinkle with parsley and serve