Drunken Irish Stew

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in large heavy pot over medium high heat.
  • Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
  • Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
  • Stir to combine and bring mixture to a boil.
  • Once boiling, reduce heat to low.
  • Cover and simmer for 1 hour.
  • Stir occasionally.
  • Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
  • Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
  • Set aside until stew has simmered for 1 hour.
  • Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
  • After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
  • Slowly add to the stew, stirring for about 1 minute until thickened.
  • Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
  • Serve with a nice crusty bread and enjoy!
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