Traditional Irish Beef Stew



°1/4 c vegetable oil

°1 1/4 pounds stewing beef, cut in 1-

°thumb pieces

°6 garlic cloves, minced

°8 cups beef broth or canned beef stock

°2 tablespoons of tomato paste

°1 tablespoon of sugar

°1 tablespoon of dried thyme

°1 tsp Worcestershire sauce

°2 bay leaves

°2 tsp (1/4 stick) butter

°3 pounds russet potatoes, peeled, chopped

°in 1/2 inch pieces (about 7 cups)

°1 large onion, chopped

°2 cups peeled carrots in 1/2 inch pieces

° tsp chopped fresh parsley

* Methods:

Heat oil in a heavy pot over medium-high heat. Adding meat also sauté until browned on all sides, for 5 minutes. Add the garlic and sauté for 1 moment. Add the meat broth, tomato paste, sugar, thyme, Worcestershire sauce and inlet leaves.

Mix to consolidate. Bring the mixture to a bubble. Reduce the heat to medium-low, then, at that point, cover and simmer for 60 minutes, stirring occasionally.

Meanwhile, soften spread in another huge pot on medium heat. Add potatoes, onions and carrots. Saute vegetables until shiny, about 20 minutes. Add the vegetables to the meat stew. Bake uncovered until vegetables and burger are exceptionally tender, about 40 minutes.

Discard straight leaves. Tilt the container and scoop out the fat with a spoon. (May be ready for as long as 2 days ahead. Cool slightly. Refrigerated uncovered until cold, then covering and refrigerate. Bring to stew before serving.) Transfer stew to a serving bowl . Sprinkling with parsley and serving


Post a Comment

Previous Post Next Post