Irish beef stew: the warm and good recipe perfect for autumn
published on 19 November, 2018 at 13:17
Ingredients:
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
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
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
3 teaspoons of salt
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
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
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions:
Salt the meat and cook in pot with oil until has brown. Then add garlic and all the other ingredients. Cook for about 1 hour.
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