Beef Irish Stew

1. 1

   Heat 2 Tablespoons olive oil in a heavy, large pot over medium-high heat. Add 1-1/4 pounds beef stew meat. Saute until brown on all sides, about 5 to 7 minutes. Add 7 large garlic cloves and saute another minute.

2. 2

   Add 6 cups beef stock, 1 cup red wine, 1 cup Guinness beer, 3 Tablespoons tomato paste, 1-1/2 Tablespoons granulated sugar, 2 Tablespoons Worcestershire sauce, 1 Tablespoon dried thyme and 4 bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to low, cover and simmer for 2-1/2 hours. Stir occasionally.

3. 3

   In another large pot, melt 2 Tablespoons butter over medium heat. Add potatoes, parsnips, onion and carrots, sauteing until golden, about 15 minutes. Set aside until the stew has simmered 2-1/2 hours.

4. 4

   Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until combined. Add slowly to the stew stirring for I minute until thickened. Discard bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.

5. 5

   Transfer to a serving bowl, sprinkle with fresh parsley and serve.

6. 6

   This can be easily prepared in advance and kept refrigerated for up to three days.

No additional tips available.