Irish Beef Stew

You can see my full story about my wink and nod to traditional Irish Beef Stew but I can quickly say this thing was a hit, so much so that I’ve had kiddos ask their parents to ask for the recipe. So, without further ado, here it is!

Ingredients

• 1 cup chopped white onions

• 1 tablespoon minced garlic

• 2 lbs beef stew meat

• 12 oz Guinness beer

• 375 ml red wine (Cabernet or Zinfandel, preferably day-old)

• 2.25 oz Mutti double-concentrated tomato paste (half a 4.5 oz tube + two tablespoons)

• 12 oz bag baby carrots

• 32 oz Pacific low-sodium beef broth

• 2 x 1.5 oz bags baby gold potatoes

• ½ tablespoon chopped fresh thyme

• Salt and pepper to taste

• Neutral oil (canola or grapeseed)

• Crusty bread, for serving

Instructions

1. Sauté Aromatics
   Heat 2 tablespoons of neutral oil in a heavy-bottomed skillet (like cast iron) over medium heat. Add the chopped onions and garlic, stirring continuously until softened and slightly browned. Season with salt and pepper.

2. Brown the Beef
   Add the stew meat to the skillet and cook until browned on all sides, season with salt and pepper. Season with salt and pepper as it cooks.

3. Deglaze the Pan
   Pour in the Guinness and red wine, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for about 30 minutes, reducing slightly and thickening.

4. Transfer to Slow Cooker
   Carefully transfer the contents of the skillet to a slow cooker. Add half the tube of tomato paste and half the beef broth. Stir to combine. Cook on high for 2 hours.

5. Add Vegetables
   Add the baby carrots, potatoes, remaining beef broth, and 2 additional tablespoons of tomato paste to the slow cooker. Stir well. Cover and continue cooking on high for another 2 hours, or until the potatoes are tender when pierced with a knife.

6. Finish with Fresh Thyme
   Stir in the chopped fresh thyme. Adjust salt and pepper to taste.

7. Serve and Enjoy
   Serve the stew hot, paired with crusty bread to soak up the rich, hearty broth.