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Irish Beef Stew

Nutrition per serving    (USDA % daily values)
CAL
952
FAT
111%
CHOL
67%
SOD
132%

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Ingredients for 4 servings

1/4 cup (60 ml) canola oil

1-1/4 pounds (567 g) stew beef, cut into 1-inch pieces

1 pound (454 g) beef soup bones (Ask your local butcher.)

6 large garlic cloves, minced

6 cups (1.44 liters) beef stock or canned beef broth

1 cup (240 ml) dry red wine

1 cup (240 ml) Guinness Stout

2 tablespoons tomato paste

1 tablespoon raw sugar

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme, rinsed (I drop it in whole and remove the stems later.), or 1 tablespoon dry

2 bay leaves

2 tablespoons butter

3 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces (I don’t peel, but you can if desired.)

1 large onion, chopped

2 large carrots, scrubbed and cut into 1/2-inch pieces (I don’t peel, but you can if desired.)

kosher salt

fresh ground pepper

2 tablespoons chopped fresh parsley

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