Saturday, December 11, 2010

Lucky Stew

Finals are coming up next week, it is freezing cold and mix that with a bit of the Irish blood- I decided that it wouldn't be such a horrible idea to attempt my first stew.

This past summer- Amanda and I got a little taste of Ireland when we spent a weekend in Dublin. We both decided that we had to take the opportunity to find our roots, as well as find some really good food. London isn't known for having the best food- so as you can imagine I felt completely at home when I found my meat and potatoes in EVERY restaurant :)

(Amanda and I at Malahide Castle)

This Irish stew is very basic- perfect for an upgrade meal. Additionally- also great if you are cramming for a final and don't have the time to watch constantly. It slowly cooks for 45 minutes- I checked every 15-20 or so, and it was never even close to bubbling over the pot.

My mom usually cooks her stew in a crock pock for an entire day (guess what's on my Christmas list Santa). The meat wasn't as tender as hers- but once again this is a quick fix.

Perfect meal if you are feeling cold after walking in the snow. Also great for left overs! Make sure to get your meat and potatoes during finals.

Protein = good grades! or so I hope!

Irish Stew
  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves

  • 2 tablespoons (1/4 stick) butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots
  • 2 tablespoons chopped fresh parsley


  1. Heat oil in heavy large pot over medium-high heat.
  2. Add beef and sauté until brown on all sides, about 5 minutes.
  3. Add garlic and sauté 1 minute.
  4. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine.
  5. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  6. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew.
  7. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves.
  8. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
  9. Transfer stew to serving bowl.
  10. Sprinkle with parsley and serve.

Good luck on finals and bon appetite!
Chef Maggie

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