Irish Beef Stew
- 2-3 lbs of stew meat BUY NOW
- 8 cloves garlic, minced
- 2 quarts beef broth
- 4 tablespoons tomato paste
- 2 tablespoons dried thyme
- 2 tablespoons of Worcestershire sauce or steak sauce
- 2 bay leaves
- 1⁄2 stick butter
- 3 lbs potatoes (preferably Russets or Idaho)
- 1 large yellow onion
- 6 carrots peeled and chunked
- Olive oil
- In a large cast iron pot or dutch oven, heat the oil and brown the meat.
- Add the garlic and sauté.
- Add the beef broth, tomato paste, and thyme.
- Stir in the Worcestershire sauce or steak sauce and toss in your bay leaves.
- Boil, then reduce to simmer
- In another pot or large pan melt the butter and sauté the onions, carrots and potatoes. Keep them moving until they start to brown and go golden.
- Add the veggies to the stew and simmer uncovered for about an hour or until everything is fork tender.
- This is another dish that can be made ahead and always tastes better the next day. Anything stewed or braised comes together overnight as it chelates and gains flavor.
- Serve with a crunchy artisan bread and plenty of butter.
Find the entire recipe book by Eric Charles Mokotoff here.