Irish Beef stew

Irish beef stew (dar brown broth with carrots, potatoes, and beef) served with soda bread!

This recipe features our Chopped Garlic, Worcestershire Sauce, and Hearty Beef Soup Base .

All Bell-View products used are linked below.

INGREDIENTS:

  • 1 1/4lbs. chuck beef stew meat, cut into chunks

  • 3 tsp. salt, or to taste

  • 1/4 cup extra virgin olive oil

  • 2 tbsp. Bell-View Chopped Garlic

  • 32oz. of prepared Bell-View Hearty Beef Soup Base

  • 16oz.  water

  • 8oz.  Guinness extra stout

  • 8oz. hearty red wine

  • 2 tbsp. tomato paste

  • 1 tbsp. sugar

  • 1 tbsp. dried thyme

  • 1 tbsp. Bell-View Worcestershire sauce

  • 3 bay leaves

  • 2 tbsp. unsalted butter

  • 3lbs.  russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

  • 1 large onion, chopped

  • 16oz. chopped carrots

  • ½ tsp. freshly ground black pepper

  • 2 tbsp. chopped fresh parsley

RECIPE:

  1. Lightly salt the beef and brown in the bottom of a skillet. Transfer browned pieces to a dutch oven. Save juices from beef in the skillet.

  2. Add butter and olive oil to the skillet along with the carrots and onions. Sautee for 15 minutes or until tender.

  3. In the Dutch oven, add Guinness, red wine, beef base, water, and herbs to the beef. Bring to a simmer for 40 minutes.

  4. Then add potatoes, simmer for an additional 45 minutes.

  5. Serve with your favorite bread, I made a soda bread!

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