Restaurant Recipes
Fidel Murphy's Irish Pub Irish Beef Stew
Ingredients
- 1/4 cup vegetable oil
- 1 1/4 pounds stew beef, cut into 1 inch pieces
- 6 large garlic cloves, minced
- 8 cups beef stock or canned beef broth
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2 inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 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 for 1 minute.
- Add beef stock, 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 for 1 hour, stirring occasionally.
- Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
- 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. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
- Transfer stew to serving bowl. Sprinkle with parsley and serve.
Attribution
Posted by LladyRusty at Recipe Goldmine on 2/27/2002 1:12 pm.
Source: Bon Appetit magazine, March 2001 - Fidel Murphy's Irish Pub, Grand Cayman