Irish beef stew's two secret ingredients are stout and red wine. Loaded with vegetables, this make-ahead stew is comforting when the weather is cool and a great meal to celebrate your inner Irish on St. Patrick's Day.
- 2½ pounds beef stew meat, cut into 1
- Salt and pepper
- ¼ cup olive oil
- 1 head garlic, peeled and minced
- 5 cups chicken broth
- 5 cups beef broth
- 2 cups red wine, such as a cabernet
- 2 cups Guiness extra Stout
- 3 T tomato paste
- 2 T Worcestershire sauce
- 2 T sugar
- 3 big sprigs fresh thyme
- 3 bay leaves
- 3 T butter
- 2 onions, chopped
- 3 cups carrots, peeled and cut into 1
- 4 stalks celery, cut into 1
- 2 pounds baby yukon gold potatoes, scrubbed
- 1 pound mushrooms, cut into 1
- 1 T fresh parsley, chopped
- 1Liberally season the beef with salt and pepper. Heat a large, heavy-bottomed pot on a medium-high burner and add the oil. When the oil begins to shimmer add half the beef and saute until brown on all sides, about 5 minutes. Remove the browned beef to a plate and continue browning the remaining beef. When all the beef is browned, combine all the beef in the pot and add garlic. Saute another minute or two.
- 2Add chicken broth, beef broth, red wine, stout, tomato paste, Worcestershire sauce, sugar, thyme and bay leaves. Bring to a boil, reduce heat to medium-low and cover. Simmer for one hour.
- 3While beef is simmering, prep the vegetables. In a large skillet melt the butter and saute the onions, carrots and celery over medium-high heat for about 5 minutes. Add potatoes and mushrooms and season liberally with salt and pepper. Continue to saute until vegetables begin to brown, another 10 - 12 minutes.
- 4Add the vegetables to the meat and broth. Simmer until meat and vegetables are tender, about 40-45 minutes. Remove thyme sprigs and bay leaves. Put in individual serving bowls and sprinkle with chopped parsley.