Recipe for 4-6
Ingredients:
1/4 cup olive oil
500gr beef stew meat, cut into 3cm pieces (do not discard the fat)
6 large garlic cloves, minced
6 cups beef stock made from 2 cubes of beef bouillon and water
Ingredients:
1/4 cup olive oil
500gr beef stew meat, cut into 3cm pieces (do not discard the fat)
6 large garlic cloves, minced
6 cups beef stock made from 2 cubes of beef bouillon and water
1 cup of Guinness beer
1 cup of red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
3 bay leaves
2 tablespoons butter
3-4 large potatoes, peeled and cut into 2cm pieces (about 5 cups)
1 large onion, chopped
2 cups thickly chopped carrots
Salt and Pepper
Some chopped fresh parsley
Preparation:
Heat the olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces and add it little by little quantity in the pot trying not crowd it. If you place all the meat directly in the pot it will steam and not brown as you it should be. 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, for about 5 minutes. Add the garlic and stir. Add the beef stock, the beer, the red wine, the tomato paste, the sugar, thyme, Worcestershire sauce and bay leaves. Stir to mix. Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add first the potatoes, then the onion and finally the carrots. Sauté the vegetables until golden, about 20 minutes. Remove from the heat until the beef stew one has simmered for one hour.
Add vegetables to beef stew. Keep the heat to medium-low and simmer uncovered until vegetables and beef are very tender. This will take approximately, about 40 minutes more. Discard bay leaves. Transfer the stew to serving bowls. Add salt and pepper to taste and sprinkle with parsley and serve with a cold Irish beer and some crusty bread. Enjoy!
1 cup of red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
3 bay leaves
2 tablespoons butter
3-4 large potatoes, peeled and cut into 2cm pieces (about 5 cups)
1 large onion, chopped
2 cups thickly chopped carrots
Salt and Pepper
Some chopped fresh parsley
Preparation:
Heat the olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces and add it little by little quantity in the pot trying not crowd it. If you place all the meat directly in the pot it will steam and not brown as you it should be. 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, for about 5 minutes. Add the garlic and stir. Add the beef stock, the beer, the red wine, the tomato paste, the sugar, thyme, Worcestershire sauce and bay leaves. Stir to mix. Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add first the potatoes, then the onion and finally the carrots. Sauté the vegetables until golden, about 20 minutes. Remove from the heat until the beef stew one has simmered for one hour.
Add vegetables to beef stew. Keep the heat to medium-low and simmer uncovered until vegetables and beef are very tender. This will take approximately, about 40 minutes more. Discard bay leaves. Transfer the stew to serving bowls. Add salt and pepper to taste and sprinkle with parsley and serve with a cold Irish beer and some crusty bread. Enjoy!
