Irish Beef Stew

Added by Sarah Schipul

20 min prep / 1 hr, 40 min cooking
serves 4 to 6

1/4 cup	olive oil
1.25 lbs	stew beef	cut into 1" pieces
6 large cloves	garlic	minced
6 cups	beef broth
1 cup	Guinness beer
1 cup	fine red wine
2 tbsp	tomato paste
1 tbsp	dried thyme
1 tbsp	sugar
1 tbsp	Worcestershire sauce
2	bay leaves
2 tbsp	butter
3 lbs	russet potatoes	peeled, cut into 1/2 " cubes
1 large	onion	chopped
2 cups	carrots	peeled, cut into 1/2 " cubes
	salt and pepper	to taste
2 tbsp	fresh parsley	chopped

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1.	Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. 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 hour, stirring occasionally.
2.	While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
3.	Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve.

from http://www.elise.com/recipes/archives/001414irish_beef_stew.php