This has to be one of the best Irish stews, this may not be the most traditional recipe but it is certainly one of the tastiest! Serve with crusty bread or a giant Yorkshire pudding.
- Heat half of the oil in a heavy based large pan on a medium heat. Season the beef and fry half the beef until brown all over. Put aside the browned meat and repeat with the remaining beef. Add the garlic to the browned meat and sauté for 1 minute.
- Add the beef stock, Guinness, red wine, tomato puree, sugar, thyme, Worcestershire sauce and bay leaves. Stir the mixture and bring to boil and then reduce the heat to medium low, cover and simmer for 1 hour, stir occasionally.
- In the meantime melt the butter in another large pan on a medium heat. Add the carrots, onion and potatoes and sauté the vegetables until golden, this will take around 20 minutes. Set aside until the meat has simmered for 1 hour.
- Add the vegetables to the beef. Simmer uncovered until the beef and vegetables are very tender, this will take about 1 hour. Remove the bay leaves. Transfer the beef stew to a warmed serving dish, add salt and pepper to taste. Sprinkle with parsley and serve. Enjoy!
- The stew can be prepared up to 2 days in advance and stored in a sealed container in the refrigerator.
Cutlery - Sophie Conran Rivelin for Arthur Price