Friday, November 4, 2011

Irish Beef Stew

Baby, it's cold outside.  And it's the perfect weather to warm up with delicious beef stew. Try this no fuss oven method for all your hungry tummys.

¼ cup olive oil
2 pounds pre-chunked stew meat
5 to 6 garlic cloves, minced
6 cups beef stock/broth
1 cup red wine
4 tablespoons tomato paste
2 cans stewed tomatoes
1 tablespoon dried thyme
2 tablespoon Worcestershire sauce
2 bay leaves
3 ribs celery, cleaned and sliced
1 large onion, chopped
5 to 6 carrots, washed and peeled, cut into cubes or sliced
3 lbs potatoes, cleaned and cubed (peel if you prefer)
1 teaspoon sugar
Salt and pepper to taste

Preheat oven to 350 degrees.

In a Dutch oven or a soup pot heat oil. Brown beef. When beef is browned, add vegetables, including  potatoes and cook for 15 to 20 minutes, stirring ocasionally. Add all other ingredients and stir.  Place lid on dutch oven and cook in oven for 1 ½ to 2 hours. If stew is too thin, add ¼ cup of corn starch to 1 cup cold water or broth and stir. Remove stew from oven and place on medium heat. Pour corn starch mixture into stew and stir until thickened to your liking. Adjust seasonings and serve hot.