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

1. Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes.
2. Add garlic and sauté for 1 minute.
3. 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.
4. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
5. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
6. 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.)
7. 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