I made this on Sunday in honor of St. Patrick's Day. Max and I have had it for dinner every night this week. There were a few alterations to the recipe, which I will incorporate below.
Irish Beef Stew
1/4 cup vegetable or tea oil
2 pounds stew beef, cut into 1-inch pieces
6 garlic cloves, minced
8 cups beef or chicken stock or broth
1 small can tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons dried parsley
2 tablespoons butter
4 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 onion, chopped (about 1 cup)
2 cups carrots, scrubbed, cut into 1/2-inch pieces
Salt and pepper as desired
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 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce, bay leaves, and parsley. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in a really large pot or wok 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 1 hour. Taste. Add salt and pepper as desired. Discard bay leaves. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate overnight. Transfer stew to serving bowl and heat up in the microwave. Serve with crusty bread.
Bon Appétit, March 2001
Fidel Murphy’s Irish Pub, Grand Cayman