Prep 15 mins
Cook 1 hr 40 mins
This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!
- 1⁄4 cup olive oil
- 1 1⁄4 lbs stewing beef, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 6 cups beef stock or 6 cups canned beef broth
- 1 cup Guinness stout
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 lbs russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups peeled carrots
- salt and pepper
- 2 tablespoons chopped fresh parsley
- Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, 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. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
I found this on Simply Recipes and made it. It was fabulous. I thought the recipe just used 4 cups of beef broth, which I think is perfect. When my friend tried it she followed the instructions and used 6 cups and said it was too soupy. Highly recommend it with less broth.
I have to say I was surprised with this recipe...I have never cooked stew on top of the stove and had beer and wine in it...but it works! We loved it and the only think I changed is I added 1/2 cup minute tapioca to it so it would thicken up as it cooked. A great recpe! Made for PAC Fall 2012.
Super tasty! A must try