Irish Beef Stew

Ingredients

1/4 cup olive oil

1 1/4 lb stew beef, cut into 1 inch pieces

6 large garlic cloves, minced

6 cups beef stock or canned beef broth

1 cup Guinness beer

1 cup fine red wine

2 tbsp tomato paste

1 tbsp sugar

1 tbsp dried thyme

1 tbsp Worchester sauce

2 bay leaves

2 tbsp butter (1/4 stick)

3 lbs Russet potatoes, peeled and cut into 1/2 inch pieces (about 7 cups)

1 large onion, chopped

2 cups 1/2 pieces peeled carrots

2 tbsp chopped fresh parsley

Salt and pepper

How to Make It

Heat olive oil in a large heavy pot over medium high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worchester sauce and bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to medium low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter into another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in the first step has simmered for an 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 a serving bowl. Sprinkle with parsley and serve.

This recipe can be prepared up to 2 days in advance. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to a simmer before serving. Serves 4 to 6.

This recipe is brought to you by Habitat Housewares