This Irish Beef Stew is sure to be a new family classic and not just for St. Patrick's Day! The Mission Fig Balsamic marinade adds so much depth of flavor, everyone will be sure to ask for seconds.
100% approved by my Irish family!
- 1 ½ pounds stew beef
- 1 large onion, chopped
- 2 cup carrots, sliced
- 3 pounds potatoes, diced
- ¼ cup BCOO Black Mission Fig Dark Balsamic
- 2 tablespoons Tuscan Herb spice blend
- ½ cup BCOO Garlic Infused Olive Oil, divided
- 2 bay leaves
- 1 cup Guinness or other stout
- 1 cup dry red wine
- 6 cups beef stock or broth
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- ¼ cup fresh parsley
- 1 tablespoon sugar
- salt, to taste
- Marinate stew beef in BCOO Mission Fig Balsamic for at least three hours to overnight. Remove meat from marinade and season with 1 tablespoon Tuscan Herb spice blend.
- Heat ¼ cup BCOO Garlic Infused Olive Oil in a large stockpot over medium-high heat. Brown beef on all sides.
- Add stock or broth, Guinness, wine, tomato paste, bay leaves, thyme, sugar, and 1 tablespoon Tuscan Herb spice blend to pot. Reduce heat to a simmer, cover, and let cook for an hour.
- Heat remaining ¼ cup BCOO Garlic Infused Olive Oil in a sauté pan over medium-high heat. Add onion, potato, and carrots and sauté until onions are golden.
- Add vegetable mixture to the stew, add salt to taste, and simmer uncovered until stew beef is tender (about 40 minutes). Discard bay leaves, divide into bowls, and sprinkle with fresh parsley to serve. Preferably with a newly-drawn Guinness! Slainte!