Irish Beef Stew
Recipe: #1169
October 23, 2011
Categories: Stewing Beef, Irish, New England, Fathers Day, Game/Sports Day, Passover, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (461.7 g)
- Calories 396.6
- Total Fat - 21.4 g
- Saturated Fat - 9 g
- Cholesterol - 124.6 mg
- Sodium - 1494.9 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 4.7 g
- Sugars - 5 g
- Protein - 17.4 g
- Calcium - 345.1 mg
- Iron - 5.6 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in heavy large pot over medium-high heat.
Step 2
Add beef and sauté 1 minute uncovered.
Step 3
Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
Step 4
Stir to combine and bring to a boil.
Step 5
Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
Step 6
Meanwhile, melt butter in another large pot over medium heat.
Step 7
Add potatoes, onion and carrots.
Step 8
Sauté vegetables until golden, about 20 minute.
Step 9
Add vegetables to beef stew.
Step 10
(Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
Step 11
Simmer uncovered until vegetables and beef are very tender.
Step 12
Discard bay leaves, let cool then tilt pan and spoon off fat.
Step 13
Can be made in morning or day before.
Step 14
Heat, sprinkle with parsley and serve.
Tips
No special items needed.
1 Reviews
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