Description

This stew is not like most Irish Stews made in America because it isn't as thick as we typically make it. It you want it thick, thicken it with cornstarch, flour, or let it cook down more. The secret to this wonderful Irish stew is Guinness beer and red w

Ingredients

• 1 1/4 lb. well-marbled chuck beef stew meat, cut into 1 1/2 inch chunks (lean meat will be too dry)
• 3 t. salt
• 1/4 c. olive oil
• 6 large garlic cloves, minced
• 4 c. beef stock
• 2 c. water
• 1 c. Guinness extra stout
• 1 c. hearty red wine
• 2 T. tomato paste
• 1 T. sugar
• 1 T. dried thyme
• 1 T. Worcestershire sauce
• 2 bay leaves
• 2 T. butter
• 3 lb. russet potatoes, peeled, cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 c. peeled carrots, cut into 1/2 inch pieces
• 1/2 t. black pepper, freshly ground
• 2 T. fresh parsley, chopped for garnish

Steps

1. Sprinkle a teaspoon of salt over beef pieces. Heat olive oil in a large, thick-bottomed pot over medium-high heat. Pat the beef dry with paper towels. Working in batches, add beef (without crowding the pan, or meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then turn the pieces over and brown on another side.
2. Add garlic to the pot with the beef and saute 30 seconds or until fragrant. Add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine and bring mixture to a simmer. Reduce heat to lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
3. While meat and stock are simmering, melt butter in another pot over medium heat. Add onions and carrots. Saute onions and carrots until the onions are golden, about 15 minutes. Set aside until beef stew has simmered for one hour.