A classic Irish comfort food that, like most stews, tastes even better one day after preparation. Consider sprinkling thinly sliced scallions and fresh parsley on each bowl.
Recipe courtesy of Organic Valley.
3 tablespoons Organic Valley Cultured Butter or Pasture Butter, divided
2 tablespoons all-purpose flour
2 Organic Prairie Boneless New York Strip Steaks (each 8 ounces), cut into 1-inch pieces
1 bottle (12 ounces) stout beer
6 cloves garlic, minced
4 cups beef stock
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon crushed thyme
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon cayenne pepper
3 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
1 large onion, chopped
2 cups finely diced carrots
1) Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and saute 1 minute.
2) Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.
3) Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes.
4) Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.
5) Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.