Post by marilyn777 on Feb 5, 2010 19:26:34 GMT -5
Irish Beef Stew
Serves 4 to 6.
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
(NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7
cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Heat olive oil in heavy large pot over medium-high heat. Lightly salt
the beef pieces. Working in batches if necessary, add the beef (do not
crowd the pan, or the meat will steam and not brown) and cook, without
stirring, until nicely browned on one side, then use tongs to turn the
pieces over. Continue to cook in this manner until all sides are
browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef
stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire
sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce
heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot
over medium heat. Add potatoes, onion and carrots. Sauté vegetables
until golden, about 20 minutes. Set aside until the beef stew in step
one has simmered for one 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 serving bowl. Add salt and pepper to
taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days
ahead. Cool slightly. Refrigerate uncovered until cold, then cover and
refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
(NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7
cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Heat olive oil in heavy large pot over medium-high heat. Lightly salt
the beef pieces. Working in batches if necessary, add the beef (do not
crowd the pan, or the meat will steam and not brown) and cook, without
stirring, until nicely browned on one side, then use tongs to turn the
pieces over. Continue to cook in this manner until all sides are
browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef
stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire
sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce
heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot
over medium heat. Add potatoes, onion and carrots. Sauté vegetables
until golden, about 20 minutes. Set aside until the beef stew in step
one has simmered for one 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 serving bowl. Add salt and pepper to
taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days
ahead. Cool slightly. Refrigerate uncovered until cold, then cover and
refrigerate. Bring to simmer before serving.)