Real Recipes From Real Home Cooks ®
Irish Beef Stew
"“Have I got the best recipe for you!” my friend Tomas announced, upon his return from a trip to photograph vineyards in Italy. “It’s an Irish beef stew,” he added, “and it’s the best thing I’ve ever had.” Apparently the chef at one of the wineries Tom was visiting prepared this stew for Tom, based on a Bon Appetit recipe, with the main difference being the substitution of Guinness (a very dark beer) and excellent red wine for some of the beef stock the recipe called for. Always eager to try new recipes with friends, I made my way to Tom’s house and we cooked this up together for his family. As I suspected, the addition of Guinness and red wine makes all the difference...."
INGREDIENTS
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1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
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3 teaspoons of salt (more to taste)
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1/4 cup olive oil
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6 large garlic cloves, minced
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4 cups beef stock or broth
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2 cups water
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1 cup of Guinness extra stout
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1 cup of hearty red wine
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2 tablespoons tomato paste
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1 tablespoon sugar
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1 tablespoon dried thyme
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1 tablespoon Worcestershire sauce
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2 bay leaves
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2 tablespoons butter
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3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
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1 large onion, chopped (1 1/2 to 2 cups)
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2 cups 1/2-inch pieces peeled carrots (3 to 4 carrots, can substitute some of the carrot with parsnips)
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1/2 teaspoon freshly ground black pepper
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2 tablespoons chopped fresh parsley
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