~ Mum wasn't Irish but cooked with plenty of laughter and love
4-5 pounds (1-inch chunks) stew beef
1/2 cup flour seasoned with coarse salt, cracked pepper, garlic power & thyme
1/4 cup extra-virgin olive oil
1 stick unsalted butter
2 chunky chopped fat onions
2 cups chopped celery
6 cups organic beef broth
1 bottle of Guinness beer
1 cup red wine
1 small can tomato paste
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. Kitchen Bouquet
1 Tbsp. Lawry's Seasoned Pepper
2 Tbsp. dried thyme
2 Tbsp. dried parsley
1-2 pounds chunky chopped peeled potatoes
1 pound diagonally sliced peeled carrots
1 1/2 cup frozen peas
Fresh chopped parsley
- Shake meat in seasoned flour. In heavy stock pot, brown meat in batches using olive oil & butter as needed. Remove and set aside. In same pan, brown onion and celery. Return meat to pan.
- Stir in tomato paste, then broth, beer & wine, scraping brown bits from bottom. Add brown sugar, Worcestershire sauce, Kitchen Bouquet, and seasonings. Bring to boil, reduce heat and simmer 1 hour, stirring occasionally.
- Add potatoes & carrots and continue simmering on low for 30 minutes or until meat and vegetables are tender. The last 10 minutes, add peas. Taste seasonings. Serve with freshly chopped parsley sprinkled over top.