Last week I told Aaron that I was going to prove to him what a good Irish lad I was by cooking him an Irish Stew. I guess it worked because he said it was probably the best meal I have cooked for him since I moved here 2 years ago. I actually thought it was pretty good too, even better the second night. The only thing I did not like was it required a pot and a saute pan. If you have looked at any of my other winter meals you will have noticed I usually only do dinners that need one pot. It really is good and hearty, give it a try. I found this recipe online and my only suggestion is to use a little less salt or add it at the very end right before you serve and do it slowly so not too salty.
The recipe looked a little daunting to me at first. Don’t let it scare you. It is actually quite easy. Two hints, I find it easier if I get everything out ahead of time and put it in some sort of order, (that is the anal me,) and do not, I repeat do not peel the potatoes ahead of time it will just take too long, Next time I will peel and cut the potatoes and carrots while the stew is simmerring.
Ingredients
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons salt, or more to taste
1/4 cup extra virgin olive oil
6 garlic cloves, minced
4 cups beef stock
2 cups water
1 cup Guinness extra stout
1 cup hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
3 to 4 carrots or parsnips, cut into 1/2-inch pieces (2 cups)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
Brown the beef
Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally
4. While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew has simmered for one hour.
5. Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
Serve the stew saving the biggest bowl for yourself. Sprinkle with parsley and serve.
