Irish Beef Stew

Ingredients

• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
• 3 teaspoons of salt, more to taste
• 1/4 cup extra virgin olive oil
• 6 large garlic cloves, minced
• 4 cups beef stock or broth
• 2 cups water
• 1 cup of Guinness extra stout
• 1 cup of hearty red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots and/or parsnips
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Scatter about a teaspoon of salt over the beef. Warm the olive oil over medium-high heat in a heavy large pot that holds 6 to 8 quart.
2. Blot the beef pieces with paper towels. Add them to the pot in batches so they have room to sear rather than steam. Leave the pieces alone until the first side is deeply browned, then turn them with tongs and brown another side.
3. Stir the garlic into the beef and cook for 30 seconds, just until it smells fragrant. Pour in the stock, water, Guinness, and red wine, then add the tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir everything together.
4. Bring the liquid to a gentle simmer. Turn the heat all the way down, cover the pot, and let it cook at the barest simmer for 1 hour, stirring now and then.
5. While the beef simmers, melt the butter in a second pot over medium heat. Add the onions and carrots, and cook until the onions turn golden, about 15 minutes. Take the pot off the heat and hold the vegetables until the beef has finished its 1 hour simmer.
6. Add the cooked onions and carrots to the stew, along with the potatoes. Season with the black pepper and two teaspoons of salt. Simmer without the lid until the beef and vegetables are very tender, about 40 minutes.
7. Remove and discard the bay leaves. Tip the pot slightly and skim away any extra fat from the surface with a spoon.
8. Ladle the stew into bowls. Taste and adjust with more salt and pepper, then finish with parsley and serve.