irish beef stew recipe-irish beef stew recipe guinness

Irish beef stew.

Irish beef stew is very Delicious and tasty dish.it have a unique taste.i will also tell you a unique recipe.

irish beef stew recipe:

ingredients:

• 1 1/4 pounds well-marbled chuck beef stew meat ,cut into 1 1/2-inch chunks.
• 2 tsp salt (more to taste).
• 1/4 cup olive oil.
• 6 large garlic cloves,minced.
• 4 cups beef stock or borth.
• 2 cup water.
• 1 cup Guinness extra stout.
• 1 cup of hearty red wine.
• 2 tbsp tomato paste.
• 1 tablespoon sugar.
• 1 tbsp dried thyme.
• 1 tbsp Worcestershire sauce.
• 2 bay leaves.
• 2 tbsp butter.
• 3 pounds russet potatoes,peeled cut into 1/2-inch pieces (about 7 cups).
• 1 large onion,chopped.
• 2 cups 1/2 inches peeled carrots and parsnips(3-4 carrots or parsnips).
• 1/2 tsp freshly ground black pepper.
• 2 tbsp chopped fresh parsley.

How to make irish beef stew:

Sprinkle about a teaspoon of salt over the beef pieces.heat the olive oil in large(6-8 quart) thick -bottomed pot over medium-high heat.pat dry the beef with pepper towels and working in batches,add the beef (do not crowd or span, or the meat will steam and not brown) and cook  with stirring,until nicely browned on one side  then use tongs to turn the pieces over and brown on another side.

Add garlic to the pot with the beef and saute 30 seconds or until fragrant.add the beef stock,water Guinness,red wine tomato paste ,sugar,thyme,Worcestershire sauce and bay leaves.stir to combine.bring mixture to a simmer.reduce heat to lowest setting,then cover and cook at a bare simmer for 1 hour, stirring occasionally.

While the pot of meat and stock is simmering,melt the butter in another pot over medium heat.add the onions and carrots.saute the onions and carrots until the onions are golden,about 15 minutes.set aside until the beef stew in step 2 has simmered for one hour.

Add the onions,carrots and the potatoes to the beef stew.add black pepper and 2 tsp of salt.simmer uncovered until vegetables and beef are very tender,about 40 minutes.discard the bay leaves.tilt pan and spoon off excess fat.transfer stew to serving bowl.

Add more salt and pepper to taste.sprinkle with parsley and serve.

note:Please use beef chuck stew meat that is well marbled with fat.lean stew meat will end up too dry.save prep time by prepping the onions,carrots and potatoes while stock with beef is simmering.

If you are first to cook it then you should try it only for you not for guest.as you become used to then you can serve it to your Honourable guest.

Thanks.


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