Irish Beef Stew
1 1/4 pounds well-marbled beef chuck stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt
1/4 cup OLIVE & VINE extra virgin olive oil
6 large garlic cloves, minced
4 cups stock or broth
2 cups water
1 cup of Guinness extra stout (this is the secret ingredient so don't substitute!)
1 cup of 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)
2 cups carrots, peeled and cut into 1/2-inch pieces (about 3-4 carrots)
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped, to garnish
Pat the beef dry and sprinkle all over with about a teaspoon of salt. Heat the olive oil in a large, heavy pot over medium-high heat. Working in batches, add the beef and cook until nicely browned on one side. Then, using tongs, turn the pieces over and brown on the other 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 and bring the mixture to a simmer. Cover and cook at a bare simmer for 1 hour, stirring occasionally.
Meanwhile, melt the butter in a medium size sauce pan over medium heat. Add the onions and carrots and sauté until the onions are golden, about 15 minutes. Set aside.
Once the meat has simmered for an hour, add the onions, carrots and potatoes to the pot. Season with black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Spoon off any excess fat and add more salt and pepper to taste. Sprinkle with parsley and serve.
Original recipe from Simply Recipes.