Irish Beef Stew

Celebrate St. Patrick's Day by making this super delicious stew.

 

Irish Beef Stew

2 lbs. Beef Chuck, cut into 1 inch pieces 

4 Tbsp. Olive Oil

6-8 Cloves of Garlic, minced

6 Cups Water

2 Tbsp. Beef Bullion Powder 

1 Cup Guinness Extra Stout

1 Cup Red Wine

2 Tbsp. Tomato Paste

1 Tbsp. Sugar

1 Tbsp. Thyme, finely chopped (save the stems)

1 Tbsp. Rosemary, finely chopped (save the stems)

1 Tbsp. Worcestershire Sauce

2-3 Bay Leaves

3 Tbsp. Butter

3 lbs. Potatoes, cut into 1/2 inch pieces

1 Shallot, finely minced

1 Onion, finely chopped

4-5 Carrots, peeled and cut into 1/2 inch pieces

2 Stalks of Celery, cut into 1/2 inch pieces

1/4 Cup Parsley, finely chopped

Kosher Salt 
Freshly Ground Black Pepper

Lay out your beef pieces and pat dry on both sides. Season with salt and freshly ground black pepper on both sides.

In a Dutch oven or large pot using medium high heat, add in the olive oil. Working in batches sear each side of your beef chunks, set aside once all pieces are seared.

In the same pot, add in 1 Tbsp. butter, shallot, garlic, and sauté for 2-3 minutes. Add in the tomato paste and cook it for an additional 2-3 minutes, stirring constantly. 

Add the red wine, Guinness, stir, and let it cook down for 1-2 minutes. Add in the bay leaves, thyme stems, rosemary stems, sugar, Worcestershire sauce, water, beef bouillon powder, stir and the beef. Let it simmer for 45 minutes.

After the initial 45 minutes, remove the rosemary and thyme stems, and using a large spoon skim the top of the stew for any unnecessary  fat. Let the stew continue to cook.

Meanwhile, in a separate skillet using medium high heat, add in the remaining 2 tbsp. butter, onion, carrots, celery, potatoes, thyme and rosemary, season with freshly ground black pepper and a pinch of salt. Sauté the vegetables for 12-15 minutes turn off heat and put them in the pot with the beef.

Cook the stew for another 30-45 minutes or until the beef and vegetables are tender. Remove the bay leaves and one again skim the top of the stew of any additional fat. Taste and adjust seasoning if needed. 

Remove from heat, and dish out portions of your stew into a bowl, top with parsley and enjoy.