Ingredients:
- 1/4 cup vegetable oil
- 1 1/4 pounds stew beef, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 8 cups beef stock or canned beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- 2 tablespoons chopped fresh parsley
Instructions:
Heat vegetable oil in a large, heavy pot over medium-high heat. Add stew beef and sauté until browned on all sides, about 5 minutes. Add minced garlic and sauté for 1 minute. Stir in beef stock, tomato paste, sugar, dried thyme, Worcestershire sauce, and bay leaves. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 60 minutes, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Sauté until vegetables are golden, about 20 minutes. Add the sautéed vegetables to the beef stew and continue to simmer uncovered until the vegetables and beef are tender, about 40 minutes.
Discard the bay leaves. Tilt the pot and spoon off any excess fat. (This stew can be prepared up to 2 days in advance. Cool slightly, refrigerate uncovered until cold, then cover and refrigerate. Reheat before serving.) Transfer the stew to a serving bowl, sprinkle with fresh parsley, and serve.
Enjoy this hearty Irish beef stew, perfect for cozy evenings and family gatherings!
