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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil and brown meat well. | 2. Add garlic and saute lightly and then add wine, beer, broth, tomato paste, sugar, thyme, bay leaves and Worcestershire sauce. | 3. Bring to a boil. At this step you have a choice. You can dump the contents in a crock-pot to slow-cook for about 5-6 hours before you add the veggies, or you can reduce the heat and simmer for about an hour stirring occasionally -(I've even done this step in a pressure cooker). Either way, this brings us to the next step. | 4. Melt butter and add onion, potatoes and carrots. Saute until golden. ** If using russet potatoes see my tip at the bottom and then proceed with the sauteing.** If using any additional veggies, you can add this to the saute mix as well. | 5. Add sauteed veggies to the stew and let slow-cook for another two hours or so, or if cooking this stove-top let simmer for about another 40 minutes. | 6. Taste for salt and pepper and garnish with the green herbs. | 7. **Thickening: If you like a thicker pot liquor, then there are a few ways to do this. You can make a flour and butter roux and add it to the stew. Now a roux-thickened liquid must boil to become thick, so if using a crock pot you'll have to remove liquid out of the crock and boil it with the roux to make a thick gravy and then add that back to the crock pot. Another method is to mix some cornstarch in a 1:2 cornstarch to liquid ratio. You could use the pot liquor for the liquid but you would want to cool it off a bit to avoid lumps. Then boil it all before adding it back to the stew. If you're cooking this stove-top you can just add the cornstarch slurry to the pot and then simmer the whole thing. Two other thickening tricks are to add a bit of oatmeal or tapioca to the mix. Oatmeal does add it's own flavor and texture if you've got thick cut oats, the quick-cook oats will completely dissolve. Instant tapioca pearls dissolve away and about 1.5 tablespoons should do it. | 8. **Tip for Russet Potatoes**. | 9. 1/3 c water. | 10. 1 T. sea salt. | 11. Peel and chop potatoes. Dissolve the salt in the water and pour over the potatoes in a microwave-safe dish. Microwave, covered, on high for six minutes. This is not intended to cook the potatoes, but they are now ready to use in your recipe. This process really changes the texture and flavor of the potatoes from same-old, same-old into WOW! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
stewing beef	1 1/4			504.3345	0.0	112.2003	2.8333
garlic clove	6		chopped	504.3345	0.0	112.2003	2.8333
red wine	1	cup		-	-	-	-
beer	1	bottle		-	-	-	-
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
bay leaf	4			-	-	-	-
worcestershire sauce	2 -4	tablespoons		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
potato	3			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	6		chopped	314.88	73.5744	7.1424	1.8432
vegetable			mixed	-	-	-	-
salt pepper				504.3345	0.0	112.2003	2.8333
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.