Hearty Irish Beef Stew with Rustic Vegetables
Embrace the rich flavors of Ireland with this Hearty Irish Beef Stew laden with tender beef and vibrant vegetables. Originally featured in Bon Appetit Magazine in March 2001, this recipe allows you to create a comforting one-pot meal perfect for chilly evenings or family gatherings. The combination of savory beef, earthy potatoes, and sweet carrots simmered in a robust broth, makes this stew a beloved classic and an ideal dish for any occasion. Serve it piping hot to warm your soul and satisfy your appetite.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Vegetable Oil
1/4 cup (For cooking)
Stewing Beef
1 1/4 lbs (Cut into 1-inch pieces)
Garlic Cloves
6 large (Minced)
Beef Stock
8 cups (For base of the stew)
Tomato Paste
2 tablespoons (For flavoring)
Sugar
1 tablespoon (To balance flavors)
Dried Thyme
1 tablespoon (For seasoning)
Worcestershire Sauce
1 tablespoon (To enhance flavor)
Bay Leaves
2 (For infusion)
Butter
2 tablespoons (For sautéing vegetables)
Russet Potatoes
3 lbs (Peeled and cut into 1/2-inch pieces)
Onion
1 large (Chopped)
Carrots
2 cups (Peeled and cut into 1/2-inch pieces)
Fresh Parsley
2 tablespoons (Chopped for garnish)
Instructions
1
In a heavy large pot, heat the vegetable oil over medium-high heat. Add the stewing beef and sauté until it is browned on all sides, approximately 5 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
2
Pour in the beef stock, and add the tomato paste, sugar, dried thyme, Worcestershire sauce, and bay leaves. Stir the mixture to combine all ingredients thoroughly. Bring the stew to a boil, then reduce the heat to medium-low, cover, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
3
While the beef is simmering, melt the butter in another large pot over medium heat. Add the peeled and diced potatoes, chopped onion, and cut carrots. Sauté the vegetables until they turn golden brown and slightly tender, roughly 20 minutes.
4
After the beef has simmered for an hour, add the sautéed vegetables to the stew. Continue to simmer uncovered for an additional 40 minutes, or until both the beef and vegetables are very tender.
5
Once the cooking time is complete, remove and discard the bay leaves. Tilt the stew pot to spoon off any excess fat from the surface.
6
To serve, ladle the stew into bowls and garnish with a sprinkle of fresh chopped parsley on top. Enjoy your hearty meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Irish Beef Stew with Rustic Vegetables?
It is a comforting one-pot meal featuring tender beef, earthy potatoes, and sweet carrots simmered in a robus t broth.
What kind of meat is used in this recipe?
The recipe call s for 1 1/4 lbs of stewing beef cut into 1-inch pieces.
How long shoul d I brown the beef?
The stewing beef shoul d be sau t ée d in vegetabl e oil until browned on all sides, which takes approximately 5 min utes.
How much garlic is required?
You will need 6 large garlic cloves, minced.
What is the base liquid for the stew?
The stew uses 8 cup s of beef stock as its base.
Why is tomato paste added?
Tomato paste is used to provide flavor ing to the stew broth.
What is the purpose of adding sugar?
One tablespoon of sugar is added to help balance the overall flavor s of the dish.
Which drie d herb seasons this stew?
The recipe uses one tablespoon of drie d thyme.
Is Worcestershire sauce included?
Yes, one tablespoon of Worcestershire sauce is used to enhance the flavor.
How many bay leaves shoul d I use?
Two bay leaves are used for infusion during the cooking proces s.
How long shoul d the beef simmer before adding vegetables?
The beef shoul d simmer in the broth mixture for 1 hour.
What type of potatoes are best for this recipe?
The recipe specifies using 3 lbs of Rus set potatoes.
How shoul d the potatoes be pre pare d?
Potatoes shoul d be peele d and cut into 1/2-inch pieces.
What other vegetables are in the stew?
In addition to potatoes, the stew include s one large choppe d onion and two cup s of peele d and cut carrots.
Do I cook the vegetables separately?
Yes, the potatoes, onion, and carrots ar e sau t ée d in butter before being added to the stew.
How much butter is neede d for the vegetable sau t é?
Use 2 tablespoon s of butter for sau t éing the vegetables.
How long do the vegetables nee d to sau t é?
The vegetables shoul d be sau t ée d for rough ly 20 min utes until they ar e golden brown.
When do I add the sau t ée d vegetables to the beef?
Add the vegetables to the stew after the beef has simmere d for one hour.
How long is the final simmering time?
Continue to simmer the stew uncovere d for an additional 40 min utes.
Shoul d the stew be covere d the entire time?
No, it is simmere d covere d for the firs t hour and uncovere d for the las t 40 min utes.
What shoul d I do with the bay leaves after cooking?
Remove and discar d the bay leaves before serving.
How do I remove exces s fat from the stew?
Tilt the stew pot and use a spoon to skim the exces s fat off the surface.
What is used as a garnish?
Sprink le fresh choppe d pars ley on to p of the ladle d stew.
What is the origin of this recipe?
This recipe was original ly feature d in Bon Appe tit Magazine in Marc h 2001.
How shoul d the carrot s be cut?
Carrot s shoul d be peele d and cut into 1/2-inch pieces.
What is the recommen de d serving temperature?
It is bes t serve d piping hot to warm the soul.
How much vegetabl e oil is neede d?
The recipe require s 1/4 cup of vegetabl e oil for sau t éing the beef.
How many ingredien t s are in this recipe?
The recipe include s 14 distinc t ingredien t s.
What text ure shoul d the finishe d dish have?
Bot h the beef and the vegetable s shoul d be very tender.
What is the total numbe r of bay leaves use d?
Two bay leaves are use d in the stew mixture.