Irish Beef Stew

Name: Irish Beef Stew
Ingredients: 1 pound beef stew meat, grass fed preferably; 2 tablespoons olive oil; 1 tablespoon butter, unsalted; 2 cloves garlic, minced; sea salt, to season; fresh cracked black pepper, to season; 2 tablespoons tomato paste; 1 bay leave; 1 can Murphy's Stout or Guinness; 5 cups beef stock, homemade preferably; 2 tablespoons olive oil; 1/2 yellow onion, large dice; 3 carrots, scrubbed clean, roughly diced; 5 yukon potatoes, scrubbed, roughly cut; 1 handful parsley, minced

15 ingredients

8 steps

Ingredients

1 pound beef stew meat, grass fed preferably
2 tablespoons olive oil
1 tablespoon butter, unsalted
2 cloves garlic, minced
sea salt, to season
fresh cracked black pepper, to season
2 tablespoons tomato paste
1 bay leave
1 can Murphy's Stout or Guinness
5 cups beef stock, homemade preferably
2 tablespoons olive oil
1/2 yellow onion, large dice
3 carrots, scrubbed clean, roughly diced
5 yukon potatoes, scrubbed, roughly cut
1 handful parsley, minced

Directions

1

Melt butter in 2 tablespoons of olive oil. Pat meat dry. Brown the beef.
2

Add the garlic, sea salt, bay leaf, and cracked pepper and cook a couple minutes just to blend the ingredients.
3

Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 - 6 hours.
4

Remove from heat and let cool. Skim off any fat.
5

Heat the remaining 2 tablespoons of olive oil in a frying pan over medium head. Add the onion and and cook for about 5 - 10 minutes until soft.
6

Add the carrots and potatoes to the onion and stir. Let cook for about 5 minutes and then add to the broth/meat mixture and cook over a very low heat for about 1 - 1 1/2 hours, covered.
7

If you would like a thicker stew, then thicken with a little cornstarch before serving. Stir in the parsley.
8

Serve. Eat.