Traditional Irish Beef Stew stew slow cooker Recipe

Traditional Irish Beef Stew stew slow cooker Recipe

INGREDIENTS

• 1/4 cup of vegetable oil
• stew beef 1 1/4 pounds, cut into 1- inch pieces
• 6 large garlic cloves, minced
• beef stock 8 cups 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

INSTRUCTIONS

Heat oil in a weighty huge pot over medium-high intensity. Add meat and sauté until brown on all sides, around 5 minutes. Add garlic and sauté 1 moment.

Add the inlet leaves, tomato glue, sugar, thyme, meat stock, and Worcestershire sauce.

Mix to consolidate. Carry blend to bubble. Decrease intensity to medium-low, then, at that point, cover and stew for 60 minutes, mixing once in a while.

In the meantime, soften spread in one more enormous pot over medium intensity. Add potatoes, onion, and carrots. Sauté vegetables until brilliant, around 20 minutes. 

Add vegetables to meat stew. Cook the vegetables and hamburger uncovered for about 40 minutes, or until they are incredibly tender.

Dispose of straight leaves. Slant the container and spoon off the fat. (Can be ready as long as 2 days to come. Cool somewhat.

Refrigerate until chilled, then cover and continue to chill. Bring to stew prior to serving.) Transfer stew to a serving bowl. Sprinkle with parsley and serve.

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