• James Novotny

Recipe: Irish Beef Stew


Since the weather doesn't seem to be heating up any time soon wouldn't it be nice to have a delicious, savory and warm St. Patrick's Day meal? Today I bring to you Irish Beef Stew. This recipe is perfect for your celebration or a warm evening at home avoiding the lingering winter blues.


Recipe Serves 4 to 6

Time:

Prep 25m

Cooking 1hr and 50m

Serving N/A



INGREDIENTS


1 1/4 pounds beef stew meat, cut into 1 1/2-inch chunks

3 teaspoons of salt

1/4 cup extra virgin olive oil

6 large garlic minced cloves

4 cups beef stock

2 cups water

1 cup of hearty red wine (Optional)

2 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

2 tablespoons butter

3 pounds russet potatoes, peeled, cut into 1/2-inch pieces

1 large onion, chopped

2 cups 1/2-inch pieces peeled carrots or parsnips

1/2 cups of sliced mushrooms

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley



INSTRUCTIONS


Brown the beef: Sprinkle a teaspoon of salt over your pre-cut beef pieces. Heat the olive oil in a large, thick-bottomed pot over a medium-high heat. Add the beef and cook, without stirring Once browned on one side, use tongs to turn the beef over and brown on another side.


Add your flavors: Add your garlic to the pot and sauté for roughly 30 seconds or until the fragrance grows. Add the beef stock, water, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Be sure to stir well so all ingredients are combines.


Bring mixture to a simmer: Reduce heat to your stoves lowest setting, then cover and cook for 1 hour, stirring occasionally.


Sauté onions, mushrooms and carrots: While the pot is simmering you can go ahead and saute your onions, mushrooms and carrots in a second pan. Sauté the onions and carrots until the onions are golden. Set aside.


Combine and mix: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer your stew uncovered until vegetables and beef are very tender. This should be about 40 minutes. Remove and discard the bay leaves. Tilt pan and spoon off any excess fat that has rose to the top of the pot.


Serve: Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve warm!


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