G&R Irish Beef Stew

Baked Vidalia<sup>® </sup> Sweet Onion

  • • 1 large G&R Vidalia or Sweet Peruvian Onion, chopped
  • • 1/4 cup vegetable oil
  • • 1 1/2 pounds stew beef, cut into 1-inch pieces
  • • 4 large garlic cloves, minced
  • • 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
  • • 2 tablespoons (1/4 stick) butter
  • • 2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 6 cups)
  • • 2 cups 1/2-inch pieces peeled carrots
  • • 2 tablespoons chopped fresh parsley

Heat oil in large pot over medium-high heat then add beef and saute until brown on all sides. Cook about 5 minutes or slightly less. Ad garlic and saute 1 minute with beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine and bring to full boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

In another large pot, melt butter over medium heat. Add potatoes, G&R onion and carrots. Saute vegetable until golden, about 15-20 minutes, then stir vegetables into beef stew. Simmer uncovered until vegetables and beef are very tender, about 40-45 minutes. Discard bay leaves. Tilt pan and spoon off any fat. Ladle stew to a serving bowl and garnish with chopped parsley. Yields 4 to 6 servings.