Irish Beef Stew

Name: Irish Beef Stew
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Cuisine: British
Ingredients: 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks; 3 teaspoons of salt (more to taste); 1/4 cup extra virgin olive oil; 6 large garlic cloves, minced; 4 cups beef stock or broth; 2 cups water; 1 cup of Guinness extra stout; 1 cup of hearty red wine; 2 tablespoons tomato paste; 1 tablespoon sugar; 1 tablespoon dried thyme; 1 tablespoon Worcestershire sauce; 2 bay leaves; 2 tablespoons butter; 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups); 1 large onion, chopped (1 1/2 to 2 cups); 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips); 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley

7 steps

Prep:25minCook:1h 50min

Updated at: Thu, 17 Aug 2023 12:10:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories623.6 kcal (31%)

Total Fat21.6 g (31%)

Carbs65 g (25%)

Sugars11.2 g (12%)

Protein34.2 g (68%)

Sodium1967.6 mg (98%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1.25 poundschuck beef stew meat

well-marbled, cut into 1 1/2-inch chunks

3 teaspoonssalt

more to taste

¼ cupextra virgin olive oil

2 cupswater

1 cupred wine

2 tablespoonstomato paste

1 tablespoonsugar

1 tablespoondried thyme

1 tablespoonworcestershire sauce

2bay leaves

2 tablespoonsbutter

3 poundsrusset potatoes

peeled, cut into 1/2-inch pieces

1onion

large, chopped

2 cupscarrots

1/2-inch pieces, peeled, or parsnips, 3 to 4 carrots or parsnips

½ teaspoonfreshly ground black pepper

2 tablespoonsparsley

chopped, fresh

Instructions

Step 1

1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

Step 2

Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Step 3

2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Step 4

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

Step 5

3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

Step 6

4 Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.

Step 7

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

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