This Irish stew is traditionally made with lamb but since we are not a fan of it so I just used beef. The additional of Guinness beer really add a nice flavor to this rich and hearty stew. The beef is incredibly tender and great to serve it with some crusty bread.
1 1/4 pounds stew beef – cut into 1” pieces
3 potatoes – peel, cut into chunks
1 large onion – cut into chunks
3 carrots – peel and cut into 1” length
½ cup green peas (optional)
6 cloves garlic - chopped
2 sprig thyme - remove the stems and chopped
2 bay leaves
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup Guinness Beer
6 cups beef stocks
2 tbsp butter
1 tsp sugar
Salt to taste
1. Heat up a large heavy bottom pot. Add in about 3-4 tbsp of oil, brown the beef on all sides. Remove the beef. In the same pot, sauté the garlic until lightly brown and fragrant.
2. Stir in the tomato paste, let it cook for a few seconds and add in the beer. Bring it up to a boil and add in the beef stock, thyme, bay leaves, beef and Worcestershire sauce. Stir until combined.
3. Bring the mixture to boil, reduce the heat to medium low, cover and let it simmer for an hour. Stir occasionally.
4. Meanwhile, in sauté pan melt the butter; add potatoes, onion and carrots. Sprinkle some salt over the vegetables. Sauté until vegetables turns lightly brown, about 10 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender. Add in the green peas.
5. Discard bay leaves. Spoon off any access fat from the stew. Check seasonings. Transfer stew to serving bowl. Sprinkle with parsley and serve.
Note: This stew can be prepared up to 2 days ahead. Refrigerate and bring to simmer before serving. You can always omit the Guinness and replace it with wine or stock.