The Melaniff Family Cookbook

Irish Beef Stew

Bon Appétit - March 2001

Fidel Murphy’s Irish Pub, Grand Cayman


1/4 C vegetable oil

1 1/4 Lb stew beef, cut into 1-inch pieces

6 large garlic cloves, minced

8 C beef stock or canned beef broth

2 T tomato paste

1 T sugar

1 T dried thyme

1 T Worcestershire sauce

2 bay leaves

2 T (1/4 stick) butter

3 Lbs russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

1 large onion, chopped

2 C 1/2-inch pieces peeled carrots

2 T chopped fresh parsley


Heat 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, 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.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. 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. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.