Irish Stew
This hearty Irish Stew is based on the famous version from Fidel Murphy’s Irish Pub. This version does not use any alcohol, but you could 1-2 cups of dark beer.
Irish Stew
This hearty Irish Stew is based on the famous version from Fidel Murphy’s Irish Pub. This version does not use any alcohol, but you could 1-2 cups of dark beer.
Servings Prep Time
4-6servings 20minutes
Cook Time
1.5hours
Servings Prep Time
4-6servings 20minutes
Cook Time
1.5hours
Ingredients
Instructions
  1. Heat oil in heavy large pot over medium-high heat.
  2. Important Tip: Use paper towels to dry the beef. This will ensure you are browning the beef, not steaming it–makes a big difference in your final stew.
  3. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beer if you are using.
  4. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  5. Meanwhile, melt the butter in another large pot over medium heat.
  6. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Season with salt and pepper.
  7. After the meat has simmered for 1 hour, add vegetables to beef stew.
  8. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
  9. Discard bay leaves.
  10. Transfer stew to serving bowl.
  11. Sprinkle with parsley, which gives it a really nice fresh taste, and serve.
Recipe Notes

For some reason stew always tastes better the next day, so you can resist the temptation to eat it on the first day. Refrigerate and enjoy on day 2.  This freezes really well, allowing you to enjoy it on a night when you don’t feel like cooking…like every night of the week!

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