Feed Your Soul

Irish Beef Stew after the Parade

Pujols Kitchen - Tuesday, March 15, 2016

Prep time: 25 minutes

Cook time: 1 hour, 50 minutes

Serves 4 to 6


·         1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks

·         3 tsp of salt (more to taste)

·         1/4 cup olive oil

·         6 large garlic cloves, minced

·         4 cups beef stock or broth

·         2 cups water

·         1 cup of Guinness extra stout

·         1 cup of hearty red wine

·         2 TBSP tomato paste

·         1 TBSP sugar

·         1 TBSP dried thyme

·         1 TBSP Worcestershire sauce

·         2 bay leaves

·         2 TBSP butter

·         3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

·         1 large onion, chopped (1 1/2 to 2 cups)

·         2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)

·         1/2 tsp freshly ground black pepper

·         2 TBSP chopped fresh parsley


1.       Brown the beef: Sprinkle beef pieces with a tsp, of salt. Heat the olive oil in a large Pujols Kitchen caldero over medium-high heat.

2.       Pat the beef dry with paper towels. Working in batches, add beef (taking care to not crowd the pan as the meat will steam and not brown) and cook, without stirring, until nicely browned on one side. Use tongs to turn pieces over and brown on another side.

3.       Add garlic to the caldero and sauté along with the beef for 30 seconds or until fragrant. Then add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine and bring mixture to a simmer. Reduce heat to the lowest setting, cover and cook at a bare simmer for 1 hour, stirring occasionally.

4.       In a separate pan, melt the butter and sauté the onions and carrots over medium heat while the pot of meat and stock is simmering. Saute for about 15 minutes or until the onions are golden. Set aside until the beef stew in step 2 has simmered for one hour.

5.       Add onions, carrots, potatoes, black pepper and two teaspoons of salt to stew, simmer about 40 minutes uncovered until vegetables and beef are very tender. Discard the bay leaves. Tilt pan and spoon off any excess fat. Ladle stew to serving bowl, sprinkle with parsley and serve.


***Cooking Tips:

·         Use beef chuck stew meat that is well marbled with fat as lean stew meat will end up too dry.

·         To save time, prep onions, carrots, and potatoes while the stock with beef is simmering in step 2

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