Irish Beef Stew

By chezus

Here is a simple and fool proof recipe for a traditional Irish Stew made with lots of beef, carrots, potatoes and an Irish Stout. Very easy to make and delicious on your taste-buds.

Ingredients

• 1 pound beef stew meat
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• Sea salt
• Cracked black pepper
• 2 tablespoons tomato paste
• 1 bay leave
• 1 can (16-ounces) Murphy's Stout or Guinness
• 5 cups beef stock
• 2 tablespoons olive oil
• 1/2 yellow onion large dice
• 3 carrots, roughly cut into chunks
• 5 yukon potatoes, quartered
• Parsley, handful, minced

Details

Servings 4
Adapted from chezus.com

Preparation

Step 1

Melt butter in the olive oil. Brown the beef. Add the garlic, sea salt and cracked pepper and cook a couple more minutes just to blend the ingredients. Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 to 6 hours. Remove from heat, let cool and refrigerate over night.

Skim the fat off the top and gently reheat. Heat the olive oil in a frying pan and cook the onion for 5 minutes, add the carrots and potatoes and cook until the onion is soft. Add the veggies to the broth/meat mixture and cook on a very low heat for about one and a half hours. I did thicken the stew with a little cornstarch before serving, only do this if you want a thicker consistency. Before serving stir in parsley. Serve. Eat.