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Incredible Irish Pub Stew
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1/4 c | olive oil |
1 1/4 c | tri-tip beef, cut into 1" cubes |
7 cloves | garlic |
6 c | beef stock |
1 c | Guinness |
3 tbsp | chopped fresh thyme |
2 tbsp | tomato paste |
1 tbsp | worcestershire sauce |
1 tbsp | maple syrup, or brown sugar |
1-2 | bay leaves |
3 tbsp | butter |
4 lrg baking potatoes, peeled and cut into 1/2" cubes | |
3 lrg carrots, peeled and cut into 1/2" pieces | |
1 lrg onion | |
kosher salt | |
freshly ground pepper | |
chopped fresh parsley for garnish |
In a lrg pot over med-high heat, add the oil and brown the meat on all sides, about 5-7 min. Add the garlic and stir for 1 min. add the beef stock, wine, beer, thyme, tomato paste, worcestershire sauce, maple syrup, and bay leaves. Stir and bring to a boil. Reduce the heat to low and simmer for 1 hour, partially covered, and stir occasionally.
Meanwhile, in a lrg saucepan over med heat, melt the butter and add the potatoes, carrots, and onion. Stir until golden, about 20 min. Set aside.
After the beef has simmered for 1 hr, add the vegetables to the stew, stir and simmer uncovered, for 40 min.
Remove the bay leaves, and spoon off any excess fat. Season to taste with salt and pepper and sprinkle the parsley to garnish. Get out the bread for dipping.
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