The first time I made a beef stew all by myself though I’ve been poking at the onions and helping other people with them for about a year or so. It was exciting! And people liked it, so I guess it was yummy. I liked it, but had to adjust some of the flavors at the end before I thickened it. But I guess that’s what you’re supposed to do 🙂
Recipe for the Irish Beef Stew!
- 1 1/4 lbs chopped chuck stewing beef
- 6 garlic cloves, minced
- 6 (or maybe more) cups beef broth
- 1 can Guinness beer
- 1/2 cup red wine
- 2 Tbs tomato paste
- 1 Tbs dried thyme
- 2 bay leaves
- 2 Tbs butter
- 3 lbs russet potatoes, peeled and left whole or cut in half or quarters
- 1 large onion, chopped
- 1 lbs carrots, peeled and chopped in 4 inch pieced, some in half
- salt and pepper
Soften onions till they loose much of their water. Remove to a bowl. Trim beef of sinew and fat (I got the butcher to cut and start trimming it but trimmed it more afterwards). Cover cubes in flour and spices brown without stirring each side in oil. Add garlic and saute. Add Guinness, and wine if you’re using it, and bring to a boil to take the delicious browned bits off the bottom of the pan. Add onions, cover everything in broth, more seasoning, the two bay leaves and more salt. Cover and simmer for 2-3 hours (or four hours if your guests are late). When there’s about an hour left (the stew’s been on for an hour or more) brown the carrots and potatoes and add them to the beef for about 40 minutes. When everything is done discard the bay leaves and thicken the stew with flour. Thickening is easiest in a small sauce pan mixing the flour with a little broth till the flour colors and smells tasty. Use a few tablespoons at a time, and note that the roux thickens the stew over time so wait a few minutes before adding more.