Irish Beef Stew
Rich and hearty, perfect for a winter's day or a St. Patrick's Day celebration.Print Pin Rate
- 1 ½ pounds stew beef
- 1 large onion, chopped
- 2 cup carrots, sliced
- 3 pounds potatoes, diced
- ¼ cup F. Oliver’s Ripe Fig Balsamic
- 2 tablespoons F. Oliver’s Empire Butchers Rub, divided
- ½ cup F. Oliver’s Heady Garlic EVOO, divided
- 2 bay leaves
- 1 cup Guinness or other stout
- 1 cup dry red wine
- 6 cups beef stock or broth
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- ¼ cup fresh parsley
- 1 tablespoon sugar
- salt, to taste
- Marinate stew beef in Ripe Fig Balsamic for at least three hours to overnight. Remove meat from marinade and season with 1 tablespoon Empire Butchers Rub.
- Heat ¼ cup Heady Garlic EVOO in a large stockpot over medium-high heat. Brown beef on all sides.
- Add stock or broth, Guinness, wine, tomato paste, bay leaves, thyme, sugar, and 1 tablespoon Empire Butchers Rub to pot. Reduce heat to a simmer, cover, and let cook for an hour.
- Heat ¼ cup EVOO in a sauté pan over medium-high heat. Add onion, potato, and carrots and sauté until onions are golden.
- Add vegetable mixture to the stew, add salt to taste, and simmer uncovered until stew beef is tender (about 40 minutes). Discard bay leaves, divide into bowls, and sprinkle with fresh parsley to serve.