Irish Beef Stew
Created by Axe on October 23, 2011
- Servings: 10
- Prep Time: 20m
- Cook Time: 2h
- Recipe #1169
Ingredients
- 1/4 cup oil (vegetable oil)
- 1 1/4 pounds stewing beef (cut into 1 inch pieces)
- 1 garlic (bud peeled and cut the cloves into large chunks)
- 8 cups beef stock (or 8 cups canned beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 3/4 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds potatoes (peeled and cubed, 5 inch pieces, about 7 cups)
- 1 large yellow onion (chopped)
- 2 cups chopped carrots (peeled and cubed, 5 inch pieces)
- 2 tablespoons fresh chopped parsley
- 2 tablespoons cornstarch
How to Make
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Step 1: Heat oil in heavy large pot over medium-high heat.
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Step 2: Add beef and sauté 1 minute uncovered.
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Step 3: Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
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Step 4: Stir to combine and bring to a boil.
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Step 5: Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
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Step 6: Meanwhile, melt butter in another large pot over medium heat.
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Step 7: Add potatoes, onion and carrots.
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Step 8: Sauté vegetables until golden, about 20 minute.
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Step 9: Add vegetables to beef stew.
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Step 10: (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
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Step 11: Simmer uncovered until vegetables and beef are very tender.
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Step 12: Discard bay leaves, let cool then tilt pan and spoon off fat.
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Step 13: Can be made in morning or day before.
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Step 14: Heat, sprinkle with parsley and serve.
Nutritional Facts
- 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