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Irish Stew

Created by AnnaBella28 on July 14, 2012

1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
1 large onion, sliced
6 large garlic cloves, minced
6 cups beef broth
1 cup of Guinness beer
1/2 to 3/4 cup dry red wine
2 tablespoons tomato paste
1 tablespoon sugar

Step 1: Heat olive oil in heavy Dutch oven or pot over medium-high heat (I din't say how much oil, you can use whatever amount that you want). Season beef pieces with salt and pepper. Working in batches and cook beef until nicely browned on all sides. Remove the beef to a bowl.
Step 2: Add onion sauté 3 minutes then add garlic, stir 1 minute. Place the beef back into the pot. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 to 1 1/4 hours stirring occasionally, cooking until tender.
Step 3: While the meat and stock is simmering, melt 1 tablespoon butter with 1 tablespoon oil in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
Step 4: Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 30-40 minutes. Add salt and pepper to your taste. Discard bay leaves. Spoon off any fat from the top. Spoon into bowls.