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Irish Beef Stew

Source of Recipe

Holly~(rain_glo)


Recipe Introduction

This recipe is from Bon Appetit for March. It sounds delish!

List of Ingredients

1/4 cup vegetable oil
1 1/4 pounds stew meat,cut into 1" pieces
8 large garlic cloves minced
8 cups beef stock or canned beef broth
2 T tomato paste
1 T sugar
1 T dried thyme
1 T Worcestershire sauce
2 bay leaves
2 T or 1/4 stick butter
3 pounds russet potatoes,peeled and cut in 1/2" pieces(about 7 cups)
1 large onion chopped
2 cups 1/2" pieces peeled carrots
2 T chopped fresh parsley


Recipe

Heat oil in heavy large pot over medium high heat.Add beef and saute until brown on all sides,about 5 mins. Add garlic and saute 1 min more. Add beef stock, tomato paste, sugar, thyme, worcestershire, and bay leaves. Stir to combine.Bring mixture to boil. Reduce heat to medium low,then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Saute vegatables until golden, about 20 mins.Add vegetables to beef stew. Simmer uncovered until vegetables and beef are tender,about 40 mins. Discard bay leaves. Tilt pan and spoon off fat.(says it can be made up to 2 days ahead,and chilled and simmer when ready to serve.)Transfer stew to serving bowl. Sprinkle with parsley and serve.
Makes 4 to 6 servings


note: the fat would be easily removed after being refrigerated.