Guinness Beef Irish Stew

Name: Guinness Beef Irish Stew
Total time: 2100 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 lb well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks; 1/4 cup Olive oil; 6 clove of garlic; 6 cup Beef broth; 2 cup Carrots peeled/ bite sized; 1 cup Celery bites sized pieces; 1 Guinness; 1 cup Red wine; 3 lb russet white potatoes cut into 1/2 inch cubes; 3 tbsp Tomato paste; 2 tbsp Thyme; 1 tbsp Sugar; 2 Bay leaves; 1 cup Water; 1 tsp Salt and pepper; 2 tbsp Worshishire sauce; 2 tbsp Butter

Erin DeLizzio @cook_3300454

I was looking for a little bit of tradition for St. Patrick's day. I didn't want to tackle my aunt mo's recipe for corn beef and cabbage because she has perfected it over the years, so I did some recipe hunting online and found one on simply.com and combined it with others. I tweeted it ( for example I doubled all spices because I don't believe Irish season their stuff to an Italian cooks liking!) enjoy and Erin Go Brah!

Erin DeLizzio @cook_3300454

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Ingredients

35 mins

8 servings

1 1/2 lbwell-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
1/4 cupOlive oil
6 cloveof garlic
6 cupBeef broth
2 cupCarrots peeled/ bite sized
1 cupCelery bites sized pieces
1Guinness
1 cupRed wine
3 lbrusset white potatoes cut into 1/2 inch cubes
3 tbspTomato paste
2 tbspThyme
1 tbspSugar
2Bay leaves
1 cupWater
1 tspSalt and pepper
2 tbspWorshishire sauce
2 tbspButter

Saved

Steps

35 mins

1

Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another
2

Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 2 hours stirring occasionally.
3

While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for two hours
4

Add the onions, carrots, and the potatoes. Salt and pepper. Simmer uncovered until vegetables and beef are very tender, about 40 minutes- an hour. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.
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