Beef recipes for St. Patrick's Day

There are many options if you want to cook beef, but a simple and tasty one like this will make easier to enjoy the day.

That is why I've chosen this one. The ingredients are also really "Irish" (beef and Guinness) and this is another important reason. But of course, you can choose any other one you like, according to your tastes, time to cook and ability.

So go ahead!

Irish Beef Stew Recipe

Ingredients
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
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
(It's up to you the possibility of changing the quantities of the spices or not to use some of them if you don't like them; but remember the flavour will change)

Method
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 meat 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. Set aside until the beef stew in step one has simmered for one hour.

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.



I consider this is a recipe very similar to some Spanish stews (beef, lamb,...) and it is easier to begin with a similar taste. Is there anything similar in your country?

Ir a http://www.recipezaar.com/recipes/st-patricks-day
Ir a: http://http://www.bbc.co.uk/food/recipes/database/irishbeefstew_73826.shtml (bbc)
Ir a: http://http://blogchef.net/irish-beef-stew-recipe/ (good photos, free recipes, interesting comments)