Happy *almost* St. Patty’s Day everyone! I think some Irish food is in order.
As I was mulling this recipe over, my husband came up and asked what kind of veggies were in the stew. When I told him it was just potatoes, carrots and onions, he said, “Man, the Irish know what they’re doing!” aka “Yay! No ‘crazy’ veggies!” 🙂
If you or your husband are anything like mine, this stew is a winner.
Hearty chunks of tender, juicy meat (and lots of them!), no “weird” veggies, and a super flavorful broth make this recipe a big time repeat for our house.
This is simple, wholesome, delicious food at it’s best.
Oh, and it pairs very well with super easy crusty homemade bread.
- 3 Tbsp olive oil
- 1 1/2 pounds beef stew meat, cut into bite-size pieces
- 6 cloves garlic, minced
- 6 cups beef broth (I used 6 cups water and a couple Tbsps beef broth concentrate)
- 1 15oz can of Guinness beer
- 1 cup red cooking wine
- 2 Tbsp tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 Tbsp butter
- 3 pounds red potatoes, unpeeled, cut into bite-size pieces (I didn’t really measure, just chopped ’em up til it looked right)
- 1 medium onion, chopped
- 2 cups peeled carrots, cut into bite-size pieces (again, didn’t measure. I just used up what we had)
- Pepper (you can add salt too if you like, but I found that the broth had enough. Use your judgment.)
- Heat large pot over medium-high heat. Add the olive oil and wait til it’s hot, but not smoking. (You know it’s ready when you touch a piece of beef to it and it sizzles.)
- Sprinkle the beef with a little sea salt, then add in a single layer to the pan. Work in batches if necessary. Don’t over-crowd the pan. (You want the meat to brown, not steam.) I did mine in 4 batches. This may seem like a lot of extra work, but trust me, it makes the meat so much more tender and juicy!
- When you’ve browned all the meat, add the garlic and saute for about 1 minute.
- Add the broth, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Let simmer for about an hour.
- While the meat is simmering, heat another pot over medium-high heat. Melt the butter and saute the onions until very translucent and soft.
- Add the carrots and potatoes, and saute for another 5 minutes or so, just to give them a head-start.
- Add the veggies to the meat mixture, simmer until the potatoes are soft. At this point, you can leave it on low for several hours, with the lid on, or until ready to serve.
- Serve with a nice crusty bread (like this one!)
Recipe adapted from Simply Recipes