What’s Cookin’? Irish Beef Stew

My husband made dinner the other night and it was de.li.cious.  He was in the mood for beef stew, so this is what he came up with.

Irish Beef Stew
adapted from this recipe

1/4 olive oil
1 pound beef cubes
6 cloves garlic, minced
4 cups beef stock
1 bottle Oktoberfest beer
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
2 1/2 cups potatoes, peeled and cut into 1/2 inch pieces
2 1/2 cups parsnips, peeled and cut into 1/2 inch pieces
2 1/2 cups carrots, peeled and cut into 1/2 inch pieces
1/2 red onion, chopped
1/2 yellow onion, chopped
salt and pepper to taste

Heat olive oil in heavy stock pot over medium-high heat.  Add the beef to the pot, lightly salt beef and brown without stirring.  (Do not crowd the beef, make sure it is able to brown nicely as this is where the delicious flavor begins.)  Once it is nicely browned on one side, flip the pieces over.  Continue to brown all sides using this method, about 5-10 minutes.  Add garlic and saute 1 minute.  Add beef stock, beer, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.  Stir to combine.  Bring mixture to boil.  Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.

Meanwhile, in a large skillet, melt butter over medium heat.  Add potatoes, parsnips, carrots, and onion (work in shifts if this will not all fit in one skillet).  Saute vegetables until golden brown, about 20 minutes.  Set aside until beef and broth mixture have simmered for 1 hour.

Once the beef has simmered for an hour, add vegetables to beef.  Simmer uncovered until vegetables and beef are very tender and stew has thickened, about 40 minutes.  Discard bay leaves.  Serve and enjoy!

We enjoyed this with buttermilk biscuits!  Great for a rainy, fall day!

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