Eat * Cook

Irish Stew

Let me begin by saying that this is not the traditional version of an Irish Stew. Usually, you use only a handful of ingredients. But there are so many variations of this recipe, that you really can't go wrong just trying some of them out until you figure which one you like best.

This recipe is my favourite, simply because the ingredients are easy to find and while it takes time to prepare and cook, it is really quite worth the effort. Anyway with no further ado, here it is, a hearty, warm meal that I guarantee will make you feel all Irish inside!

Ingredients:

6 cups beef stock
1/4 cup olive oil
1 1/4 pounds beef, cut into cubes
6 large garlic cloves, minced
1 cup Guinness
1 cup fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes
1 large onion, chopped
2 cups of chopped carrots
2 tablespoons chopped parsley
2 cups chopped cabbage
salt & pepper

1. Heat olive oil in heavy large pot over medium-high heat. Add beef and  sauté until brown on all sides. Add garlic and  sauté for 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, worcestershire sauce and bay leaves. Stir and bring mixture to boil. Reduce heat to medium low, then cover and simmer for 1 hour. Stirring occasionally. 
2. In a pan, melt butter over medium heat, add potatoes, onion, carrots and cabbage. Sauté vegetables until golden for about 20 minutes. 
3. Add vegetables to beef stew. Simmer and stir occasionally until vegetables and beef are tender for about 40 minutes to and hour. Discard bay leaves, tilt pan and spoon off fat. 
4. Transfer stew to serving bowl. Sprinkle with parsley and serve with freshly baked bread. Enjoy!