Directions
- Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the stew beef and sauté until browned on all sides, about 5 minutes. This step locks in flavor and adds depth to the stew.
- Add the minced garlic to the pot and sauté for 1 minute, letting the aroma infuse the meat.
- Stir in the beef stock, tomato paste, sugar, dried thyme, Worcestershire sauce, and bay leaves. Mix until everything is combined. Bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 60 minutes, stirring occasionally. The beef will start to become tender, and the flavors will meld beautifully.
- While the meat simmers, melt the butter in another large pot over medium heat. Add the potatoes, chopped onion, and carrots. Sauté the vegetables until lightly golden, about 20 minutes. This adds a subtle roasted flavor to the veggies.
- Transfer the sautéed vegetables to the beef stew. Continue cooking uncovered for about 40 minutes, or until both the vegetables and beef are very tender.
- Remove the bay leaves. Skim off any excess fat from the top of the stew for a cleaner presentation and lighter taste.
- Taste and adjust seasoning with salt and black pepper as needed.
- Transfer the stew to a serving bowl and sprinkle with freshly chopped parsley for a bright, fresh finish.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Swap russet potatoes for Yukon gold or red potatoes for a creamier texture.
- Add parsnips or turnips along with the carrots for an extra earthy flavor.
- For a gluten-free version, ensure your Worcestershire sauce is certified gluten-free.
- Substitute beef stock with a mixture of beef and Guinness for a richer, Irish-inspired twist.
Serving Suggestions
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