Irish Beef Stew

By á-15956

Make your own Irish Beef Stew at home! Perfect during a cold, winter day, or for a St. Patrick's Day potluck.

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds 98% fat free beef stew meat
• 3 tablespoons garlic
• 1 cup red wine
• 7 cups beef broth
• 1 Draught (optional-substitutes 1 cup broth)
• 3 tablespoons tomato paste
• 1 1/2 tablespoons sugar
• Couple of bay leaves
• Little bit of thyme
• 2 tablespoons Worcestershire sauce
• 2 pounds potatoes
• 5 celery sticks
• 1/2 cup carrot
• 1 cup onion
• Handful of frozen peas (optional)
• 1 tablespoon cornstarch
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Heat the olive oil in a heavy, large pot over medium-high heat. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes. Add garlic cloves and sauté another minute, until fragrant.

Add the beef stock, draught, red wine, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.

In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.

Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. I add the handful of frozen peas at this point, they only take a couple minutes to heat (optional).
Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined. Add slowly to the stew, stirring for 1 minute until thickened.

Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.