Irish Beef Stew

Morning Star, March 14, 2010

  • 2-3 lbs. stewing beef, trimmed
  • ¼ c. margarine or vegetable oil
  • all-purpose flour
  • 2 medium onions, rough-chopped
  • 1 small head garlic, peeled and chopped
  • 1 c. celery, sliced
  • 2 bay leaves
  • 2 sprigs thyme, rosemary, and (sage, optional)
  • salt and pepper to taste
  • ½ c. red wine
  • 3 c. beef broth
  • 4 large carrots, sliced in 1-inch pieces
  • 4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
  • 12 small boiling onions, halved
  • 1 ½ cups chopped turnip (rutabaga)

Dredge beef chunks in flour. Melt margarine or oil in large thick-bottomed stew pot; add beef and brown well on all sides at a medium-high heat; add more oil if needed. Remove beef from pan with slotted spoon, and set aside. Turn heat to medium, add onions, garlic, and celery to the pan and sauté until softened and lightly golden, about 7 or 8 minutes. Add salt and pepper to taste; then bay leaves, thyme, rosemary, and sage if using. Stir 1 minute then add red wine and broth, being sure to scrape all the bits from the pan into the mixture.

Bring the mixture to a boil, then turn heat down to low, cover, and simmer gently for an hour. After an hour, add carrots, potatoes, onions, and turnip. Add more water or broth to just barely cover vegetables. Simmer gently until the vegetables are tender; about 30 minutes. Discard thyme sprigs and bay leaves. Stir in parsley and adjust the salt and pepper to taste.

Ladle into warm individual bowls and serve. Serves 6. Note: if desired, thicken with water and flour mixture.

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