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A Cooking Adventure with Thom

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Irish Beef Stew

Fidel Murphy's Irish Pub, Grand Cayman
Bon Appétit, March 2001
Original by Brenda Brown

Serves: 8


Irish Beef Stew


"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia.  "We travel a lot and have enjoyed many good Irish stews, but the pub's rendition is the best ever."



Meat Preparation:
¼ cup extra virgin olive oil
1¼ pounds stew beef, cut in 1" pieces
6 large minced garlic cloves
8 cups beef stock, or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves

Vegetables Preparation:
2 tablespoons butter, ¼ stick
3 pounds russet potatoes, peeled, cut into ½" pieces (about 7 cups)
1 large chopped onion
2 cups peeled carrots, ½" pieces
2 tablespoons chopped fresh parsley

Cooking Method

Heat oil in heavy large pot over medium-high heat. 

  1. Add  beef and sauté until brown on all sides, about 5 minutes. 

  2. Add garlic and sauté 1 minute. 

  3. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. 

  4. Stir to combine. 

  5. Bring mixture to boil. 

  6. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. 

  1. Add potatoes, onion and carrots. 

  2. Sauté vegetables  until golden, about 20 minutes. 

  3. Add vegetables to beef stew. 

  4. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. 

  5. Discard bay leaves. 

  6. Tilt pan and spoon off fat. 

(Can be prepared up to 2 days ahead.  Cool slightly.  Refrigerate uncovered until cold, then cover and refrigerate.  Bring to simmer before serving.) 


Transfer stew to serving bowl. 


Sprinkle with parsley and serve.

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