Irish Beef Stew

Liberally season the beef with salt and pepper. Heat a large, heavy-bottomed pot on a medium-high burner and add the oil. When the oil begins to shimmer add half the beef and saute until brown on all sides, about 5 minutes. Remove the browned beef to a plate and continue browning the remaining beef. When all the beef is browned, combine all the beef in the pot and add garlic. Saute another minute or two.

Add chicken broth, beef broth, red wine, stout, tomato paste, Worcestershire sauce, sugar, thyme and bay leaves. Bring to a boil then reduce heat to medium-low and cover. Simmer for one hour.

While beef is simmering, prep the vegetables. In a large skillet melt the butter over medium-high heat. Add the onions, carrots and celery and saute them for about 5 minutes, stirring occasionally. Add potatoes and mushrooms and season liberally with salt and pepper. Continue to saute until vegetables begin to brown, another 10-12 minutes.

Add the vegetables into the meat and broth. Simmer until meat and vegetables are tender, about 40-45 minutes. Remove thyme sprigs and bay leaves. Put in individual serving bowls and sprinkle with chopped parsley.

This recipe originated from Fidel Murphy’s Irish Pub in the Grand Cayman islands and was published in the March 2001 issue of Bon Appétit. You will find various versions all over the web. Interestingly, the original recipe does not include Guinness or wine, which in my mind are the keys to the fabulous flavor of the broth. This is my take on the recipe.