Beef Stew Recepie

Beef Stew

INGREDIENTS:

• 8 slices of bacon
• 2 1/2 pounds boneless beef chuck, cut into 1-inch cubes
• salt & pepper, to taste
• 1 large onion, chopped
• 3 leeks, chopped and well rinsed (use the white part and an inch or two of the green)
• 6 carrots, peeled and cut into 1 1/2 inch julienne
• 2 turnips, peeled and cut into pieces
• 2 teaspoons of sugar
• 2 1/2 cups of homemade beef stock
• 2 1/2 cups of red wine (preferable Burgundy, but drinkable)
• 2 tablespoons of tomato paste
• 2 tablespoons of butter
• 2 tablespoons of red currant jelly
• 1 tablespoon fresh rosemary, chopped
• 2 cups of pearl onions, red or white
• 8 ounces of mushrooms, sliced (wild mushrooms if available)
• 8 -10 red new potatoes, quartered
• 6 cloves of garlic, minced
• 1/2 of fresh flat-leaf parsley, chopped

Prep Work

Lot's of prep work so get busy and do it before you even think of starting this recepie. The more you prep before starting the actual cooking, the easier everything else goes. Nothing is worse than starting a recepie and having to stop everything to peel and chop an onion. Start by cutting the beef chuch into 1-inch cubes. Next chop the onions.
The leeks must be well rinced before using so you can wash them first and then chop or chop and wash. Makes no difference except you want to be sure to get rid of all and any of the sand that is common with leeks. When chopping, use all of the white part and about an inch or two of the green.
Peel the carrots and cut them into 1 1/2 inch julienne. Peel the turnips and cut into pieces. Have You beef stock and wine ready to go. Finely chop the fresh rosemary and parsley.
The pearl onions will need to be peeled. It's a pain in the but job but someone has to do it. Prepare the pearl onions by boiling them for 5 minutes, rinse, drain, and peel. Reserve them with the rest of the vegetables.
Slice You mushrooms, quarter the potatoes and finish by mincing the garlic.

Irish Beef Stew recepie

• /4 cup olive oil
• 1 1/4 pounds stew beef, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

1. Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While the meet and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
   Serves 4 to 6.