Irish Beef Stew

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An Irish beef stew with Guinness and red wine.  I like to cook this in my slow cooker all day, then refridgerate overnight and serve the next day.  This increases the thickness.
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1 in cubes
6 garlic cloves, minced
6 cups beef stock
1 cup Guinness beer
1 cup fine red wine
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worchestershire sauce
2 Tbsp butter
3 pounds russet potatoes, peeled, cut into 1/2 in pieces (7 cups)
1 large onion, chopped
2 cups carrots, chopped into 1/2 in pieces
1 Tbsp flour
2 Tbsp chipped fresh parsley
to taste salt & pepper
1. Heat olive oil in heavy large pot over medium-high heat. Coat meat with flour.  Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. 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.
3. 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. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
4. To really make an impression, serve in bread bowls.
Serves 4 to 6
Meal   DinnerCuisine   UK/Ireland
Dish   Main DishCooking Method   Slow Cooker
Main Ingredient   BeefStyle   One Dish Meals
Prep Time   1 hourCooking Time   more than 2 hours

Mark McMillen

Member since Nov 2008

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