I walked out into my hallway the other day to smell a roast cooking from behind the door of a nearby neighbor and my mind immediately drifted off to Irish Beef Stew. My mind often drifts to recipes when stepping out into the hallway of my apartment building around dinner time. With Saint Patrick’s Day almost here I can’t think of a better time to share my melt-in-your-mouth Tipsy Irish Beef Stew recipe.
Serving size: 2 cups
2 pounds of chuck beef stew meat
8 cloves of garlic
64 oz beef broth
1 cup of water
2 cups of Guinness Extra Stout
2 cups of red wine
4 tablespoons of tomato paste
1 ½ tablespoon of sugar
2 tablespoons Worcestershire sauce
4 bay leaves
1 tablespoon dried thyme
5 large carrots
½ an onion
5 russet potatoes
3 tablespoons of Butter
1 can of corn
Parsley to garnish (optional)
Cut the beef into 1-inch cubes. Although it comes pre-cut, I like smaller pieces for my stew so it’s easier to eat. Cover a 3 QT pan in 2 tablespoons of olive oil on medium heat and add 2lbs of beef to pan, sprinkle with salt. Cover the pot with a lid and let cook for about 20 minutes, turning over beef frequently with tongs.
While beef is cooking add 1 tablespoon of olive oil and 8 cloves of minced garlic into a 6 QT pot. Saute garlic until fragrant, about 30 seconds. Add the cooked beef into the 6 QT pot with the sauteed garlic. Pour the remaining juice from the beef pan into a heatproof bowl and set aside for later.
Combine 64 oz of beef broth, 1 cup of water, 2 cups of Guinness, 2 Cups of Red Wine, 4 tablespoons of tomato paste, 1½ tablespoons of sugar, 2 tablespoons of Worcestershire sauce, 4 bay leaves, 1 tablespoon of dried thyme, add a dash of salt and pepper then cover and let simmer for 45 minutes on low. After 45 minutes remove the lid and let simmer for an additional 45 minutes.
Well, that’s simmering, melt 3 tablespoons of butter into a separate pan. Combine 5 large medium peeled and diced carrots discarding the tops, and ½ a diced onion, saute for 15 minutes on medium heat. Once carrots are soft, turn off the heat and set them aside.
Once the stew has simmered for an hour and a half, add 5 large russet potatoes cut into 1-inch cubes, the softened carrots and onions, and 1 can of corn. Let simmer for an additional hour and a half.
Serve stew hot with parsley for garnish!
To serve as a main, line bowl with ¼ inch thick garlic mashed potatoes around bottom and sides then top with beef, corn, onion and carrots and a small amount of broth.
Quick tip, save the leftovers in the fridge in perfectly portioned containers for lunch or dinner all week.