January 16, 2013Posted in: Dinner, Taste Test Thursday
Growing up one of my favorite dinners was Mom’s homemade stew. Like a good pot of spaghetti sauce, stew was one of those suppers that sat on the stove all afternoon, that greeted you with a delicious aroma when you walked in the house after school, and that you could “taste test” early by pouring out some of the sauce and dipping crusty bread in. Stew is up there as one of my favorite comfort foods, and I know it is for some of my siblings as well.
This Irish Stew recipe we feature today was truly one of the first “Taste Test Thursday” recipes we ever made on our blog, and actually predates the creation of that weekly segment where we try a recipe from another food blogger. This Irish Stew comes from our foodie friend Sydney at The Crepes of Wrath. And today we share an updated post with delicious photos of this stew.
Mom, please forgive me for saying this, but this Irish Stew is our new go to stew recipe. (Has been for the past 2 years, so this shouldn’t be a shock. And really Mom, you said you loved it too!)
The big difference between this stew and the one Mom used to make is the inclusion of Guinness beer, red wine, and beef broth. There are some other tweaks to Mom’s recipe, but it is really those 3, in my opinion, that make such a big difference.
It’s winter. It’s cold, possibly snowing out. Next time you’re at the store, grab the ingredients for this stew and a loaf of some nice crusty Italian bread. While the stew simmers, pour yourself a glass of the red wine that you also used in this. Then go relax under a blanket with a good book while a delicious aroma fills your house, and wait for dinner to be ready. It doesn’t get much better than that.
(Side note: If you have kids, forget about that last bit. Relaxing with a glass of wine under a blanket isn’t going to happen. Hahaha)
- 2 tablespoons extra-virgin olive oil
- 2-1/2 or 3 pounds stew beef, cut into 1-inch pieces
- 7 large garlic cloves, crushed
- 1 cup red wine
- 1 cup Guinness
- 6 cups beef stock (or broth)
- 3 tablespoons tomato paste
- 1-1/2 tablespoons white sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 4 bay leaves
- 2 tablespoons butter
- 1/2 pound russet potatoes, cut into 1/2-inch pieces (peeled or unpeeled, your choice)
- 1/2 pound baby red potatoes, cut into 1/2-inch pieces (peeled or unpeeled, your choice)
- 4 stalks celery, chopped
- 2 cups carrots, peeled, cut into 1/2-inch pieces
- 1 large yellow or white onion, roughly chopped
- 1 tablespoon cornstarch + 1 tablespoon water
- salt and pepper, to taste
- Heat the olive oil in a heavy, large pot over medium-high heat. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes. Add garlic cloves and sauté another minute, until fragrant.
- Add the beef stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.
- In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.
- 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 1 minute until thickened. Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste. Serves 6-8.
- *This can be prepared in advance and kept refrigerated for up to three days.
Recipe adapted from: TheCrepesOfWrath.net