Irish Beef Stew

What You Need

3 tablespoons olive oil, divided
2 tablespoons flour
1 1/2 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I can Guinness beer
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 large russet potatoes, peeled, cut into 1-inch pieces
1 large onion, chopped
3 carrots cut into 1 inch pieces
Salt and pepper
Pinch of cayenne
2 tablespoons fresh parsley, chopped

What You Need

Toss the meat with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss the meat with the seasoned flour.

Heat remaining olive oil in large heavy pot over medium-high heat. Add beef and brown on all sides, about 5 minutes. Add garlic and sauté for 1 minute. Add beef stock, Guinness, 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.

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, carrots, and onion. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

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, if any. Transfer stew to serving bowl. Sprinkle with parsley and serve. Makes 4 to 6 servings.

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