Irish Beef Stew
¼ cup butter
1 onion (peeled and quartered)
3 carrots (peeled and cut into 1-inch pieces)
½ bunch celery (cut into 1-inch pieces)
4 cloves garlic (chopped small)
1½ pounds stew meat (1-inch cubes)
½ cup flour
½ teaspoon salt
¼ teaspoon black pepper
1 pound Yukon Gold potatoes (peeled and cut in 2-inch pieces)
1 tablespoon fresh rosemary (finely chopped)
2 tablespoon fresh Italian parsley (finely chopped)
1 tablespoon fresh thyme (finely chopped)
4 cups beef broth
½ pound barley
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
8 sprigs fresh thyme for garnish)
1. Heat butter in a large sauce pot.
2. Add onions, carrots, celery, potatoes and garlic. Cook 5 minutes or onions are golden brown.
3. Remove from pot with a slotted spoon and place in a container. Hold for later.
4. Mix flour, salt and pepper in a large bowl. Add beef and toss until well coated.
5. Place beef in the sauce pot and cook until beef is golden brown.
6. Add beef broth and bring to a boil, simmer for 30 minutes.
7. Add the reserved vegetables, barley and fresh herbs. Simmer an additional 30 minutes.
8. Remove from heat and add Worcestershire sauce and red wine vinegar.
9. Serve in a large bowl and garnish a fresh sprig of thyme.
Yield – 8 servings (1½ cups each)