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Traditional Irish Beef Stew
Traditional Irish Beef Stew
Ingredients:
- 1/4 cup vegetable oil
- 1 1/4 pounds beef stew meat, 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 russet potatoes, peeled and cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Instructions:
- Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the beef stock or broth and add the tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer for 60 minutes, stirring occasionally.
- Meanwhile, melt the butter in another large pot over medium heat. Add the potatoes, onion, and carrots. Sauté the vegetables until golden, about 20 minutes.
- Add the sautéed vegetables to the simmering beef stew. Continue to cook uncovered until the meat and vegetables are very tender, about 40 minutes.
- Remove the bay leaves from the stew. Tilt the pot and skim off any excess fat. (The stew can be prepared up to 2 days in advance. Allow it to cool slightly, refrigerate uncovered until cold, then cover and store. Reheat before serving.)
- Transfer the stew to a serving bowl, sprinkle with chopped parsley, and serve.
Enjoy your meal!