Irish Beef Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/4 cup vegetable oil
- 1 tablespoon worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried thyme
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- Carbohydrate 55 g(18%)
- Cholesterol 70 mg(23%)
- Fat 18 g(28%)
- Fiber 5 g(18%)
- Protein 33 g(66%)
- Saturated Fat 5 g(26%)
- Sodium 807 mg(34%)
- Calories 503
Preparation Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. 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. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
