Irish Beef Stew Recipe

Ingredients

1 1/2 pounds lean beef stew meat

1 tablespoon vegetable oil

1 small onion, minced

3 cloves garlic, minced

2 (3 ounce) cans diced celery

2 teaspoons dried dill weed

3 tablespoons seasoned salt

3 tablespoons paprika

1 teaspoon dried sage

1 teaspoon dried oregano

1 teaspoon dried rosemary

2 cups beef broth

1 (16 ounce) can beef stew meat

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped celery

1 cup diced onion

1 cup diced green bell pepper

1 cup chopped fresh parsley

4 teaspoons Worcestershire sauce

1 cup diced celery

1 cup diced green bell pepper

1/2 teaspoon salt

1 teaspoon paprika

1/2 teaspoon dried sage

1 teaspoon dried oregano

1 cup baby carrots, peeled and cut into 1/2 inch wedges

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in medium saucepan over medium heat. Add beef and saute until no longer pink, about 5 minutes. Transfer beef into a 1 quart casserole dish, leaving a 1/2 inch border.

Bake uncovered for 20 minutes, or until beef is no longer pink.

Remove meat from oven and place in a large bowl. In a separate bowl, combine carrots, onions, green bell pepper, parsley, Worcestershire sauce and celery. Pour beef mixture into beef casserole dish.

Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes, or until vegetables are tender.

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Comments

GaPHaR writes:

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Just read the review by Donna Reynolds in the New York Times Book Review, Section B, left over. I did reconnect drain the first time around after the apples were removed, but everything worked out just fine. I think the flavor of the dried beef marinara (in the slow cooker) was a bit overpowering. I baked the beef chunks in chunks, in chunks, no bigger than 1/2 inch wide. Baked pieces were smaller and work well still. A meat thermometer inserted halfway into the meat came out perfectly. The meat comes out browned and very flavorful. I will try the soup as well. I was non-committal on the third try. There is lots of flavor and tender meat, just not enough wine and ice. If I were to make it again, I would just leave the beef chunks out altogether and bake the meatballs this time. The ra

dwan writes:

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made these last night before heading to bed

phuubugurl writes:

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A hearty stew that is very easy to prepare. I used my pressure cooker which cooked the beef and chicken in 5 minutes. You could save the brown sugar by cooking the cake in the 350 for 15 minutes. Next time I make beef stew I will add potatoes and carrots.