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I used lamb instead of beef and I also thickened it before serving it. It was more the consistency of soup instead of stew...hence I thickened it with flour.
Enjoy!
hugs,
peg
Irish Beef Stew
1/4 cup vegetable oil
1-1/4 lbs. stew beef, cut into 1" pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 TBSP tomato paste
1 TBSP sugar
1 TBSP dried thyme
1 TBSP Worcestershire sauce
2 bay leaves
2 TBSP (1/4 stick) butter
3 lbs. russet potatoes, peeled, cut into 1/2 inch pieces (about 7 cups...about 6 potatoes)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots (about 4 carrots)
2 TBSP chopped fresh parsley
Heat oil in heavy large 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, 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 for 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 15-20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pand and spoon off fat. (Can be prepared up to d day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowls. Sprinkle with parsley and serve.
Makes 6 to 8 servings.
Recipe source: Bon Appetit; March, 2001; Fidel Murphy's Irish Pub, Grand Cayman.
NOTES: (from Peg)
I used lamb instead of beef.
This stew is more like a soup, so I thickened it with flour to look more like stew
Enjoy!
hugs,
peg
Irish Beef Stew
1/4 cup vegetable oil
1-1/4 lbs. stew beef, cut into 1" pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 TBSP tomato paste
1 TBSP sugar
1 TBSP dried thyme
1 TBSP Worcestershire sauce
2 bay leaves
2 TBSP (1/4 stick) butter
3 lbs. russet potatoes, peeled, cut into 1/2 inch pieces (about 7 cups...about 6 potatoes)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots (about 4 carrots)
2 TBSP chopped fresh parsley
Heat oil in heavy large 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, 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 for 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 15-20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pand and spoon off fat. (Can be prepared up to d day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowls. Sprinkle with parsley and serve.
Makes 6 to 8 servings.
Recipe source: Bon Appetit; March, 2001; Fidel Murphy's Irish Pub, Grand Cayman.
NOTES: (from Peg)
I used lamb instead of beef.
This stew is more like a soup, so I thickened it with flour to look more like stew