Author Notes
Here is a simple and fool proof recipe for a traditional Irish Stew made with lots of beef, carrots, potatoes and an Irish Stout. Very easy to make and delicious on your taste-buds. We like to serve it with a loaf of crusty bread, a hearty beer and a big green salad. —ChezUs
Ingredients
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1 pound
beef stew meat, grass fed preferably
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2 tablespoons
olive oil
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1 tablespoon
butter, unsalted
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2
cloves garlic, minced
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sea salt, to season
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fresh cracked black pepper, to season
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2 tablespoons
tomato paste
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1
bay leave
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1
can Murphy’s Stout or Guinness
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5 cups
beef stock, homemade preferably
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2 tablespoons
olive oil
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1/2
yellow onion, large dice
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3
carrots, scrubbed clean, roughly diced
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5
yukon potatoes, scrubbed, roughly cut
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1
handful parsley, minced
Directions
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Melt butter in 2 tablespoons of olive oil. Pat meat dry. Brown the beef.
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Add the garlic, sea salt, bay leaf, and cracked pepper and cook a couple minutes just to blend the ingredients.
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Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 – 6 hours.
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Remove from heat and let cool. Skim off any fat.
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Heat the remaining 2 tablespoons of olive oil in a frying pan over medium head. Add the onion and and cook for about 5 - 10 minutes until soft.
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Add the carrots and potatoes to the onion and stir. Let cook for about 5 minutes and then add to the broth/meat mixture and cook over a very low heat for about 1 - 1 1/2 hours, covered.
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If you would like a thicker stew, then thicken with a little cornstarch before serving. Stir in the parsley.
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Serve. Eat.
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