Last month I took a wonderful week-long trip to Ireland. While many people look forward to seeing the sights, I may be the only person to ever look forward to Irish food. In a perfect world where calories don’t matter, pub grub would be my main food group. While in Ireland, I ate an abundance of fish and chips, mashed peas, shepherd’s pie, and Irish stew while I listened to musicians play traditional Irish music in cozy little pubs – of course, all paired perfectly with a rich, delicious pint of Guinness. As the trip came to an end, so did my lavish eating of hearty, tasty pub grub. But with St. Patrick’s Day only two days away, I’m bringing it back for the special occasion.
You may think I’m crazy and think that Irish food is bland, but I will prove otherwise. This Irish stew has an amazing depth of flavor, layered with the smokey, chocolatey Guinness, fruity red wine, earthy thyme, spicy garlic, and sweet onion and carrot. Of course, you couldn’t have a hearty Irish stew without potatoes. It takes a little bit of time and love, but this dish is really easy to make. Whether you’re Irish or not, throw it on the stove this Sunday and celebrate the holiday.
What you’ll need:
1/4 cup olive oil
1 1/4 – 1 1/2 pounds beef stew meat, cut into 1-inch pieces
6 teaspoons minced garlic (6 cloves)
6 cups beef broth
1 cup of Guinness
1 cup of red wine
3 tablespoons tomato paste
1 tablespoon sugar
2 tablespoons dried thyme
2 tablespoons Worcestershire sauce
3 bay leaves
2 tablespoons butter or margarine
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
5 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
Salt and pepper
2 tablespoons parsley (optional)
What you’ll have to do:
Find the biggest pot or Dutch oven you have, at least 5 quarts. Heat the pot over medium-high heat and add the olive oil. Salt the beef and add to the pot. Spread them out as much as you so that they make up one layer. Brown the meat on one side for about 3 minutes and then use tongs to turn the pieces over to brown on the other side. Continue cooking in this manner until all sides are browned.
Add garlic to the beef and saute for one minute. Add the beef broth, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir the mixture to combine. Bring it to a boil then reduce heat to medium-low. Cover and cook for one hour, stirring occasionally.
**You only need one cup of Guinness, so enjoy the rest while you’re cooking!
While the meat and stock are simmering, put another large pan or pot over medium heat and melt your butter. While the pot heats, peel and chop your potatoes. Add your potatoes to the pan in batches as you chop them. Turn the potatoes in the pan every few minutes to evenly cook them. As soon as you get the potatoes in the pan, start on the carrots. Peel and chop your carrots and fold them into the potatoes so the mixture can evenly cook. Once the carrots are in, chop the onion and add it to the mixture. Let the potato, carrot, and onion mixture cook on medium heat for about 20 minutes or until soft.
**I like to get the potatoes in the pan as early as possible. If there’s one thing I hate more than anything else, it’s an undercooked potato.
After the beef and stock have simmered for one hour, add the vegetables to the stew. Simmer uncovered until the vegetables and beef are very tender, or for about 40 minutes. If the stew looks really thin or watery when you first add the vegetables, have no fear – the starch from the potatoes thickens it up. Add salt and pepper to taste, and top with parsley for a pop of color.