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Irish Beef Stew

Serves: 6
Prep Time:
15 Minutes
Cook Time:
1 Hour 45 Minutes


  • 1 1/4 lbs. Boneless Beef Short Ribs (Cubed)

  • 6T Butter
  • 6 Cloves/Garlic
  • 4C Beef Stock
  • 2C Water
  • 2T Tomato Paste
  • 1t Dry Thyme
  • 1T Worcestershire Sauce
  • 1 Bay Leaf
  • 1 Large Onion (Chopped)
  • 4 Carrots (Chopped)
  • 3 lbs. Potatoes (Cut into 1 1/2-inch chunks)
  • 1/2t Black Pepper
  • 1/4C Fresh Parsley (Chopped)


  1. Season the Beef with Salt to taste.
  2. Add 4T of Butter to a large Dutch oven set over medium-high heat.
  3. Cook the Beef in batches (if necessary) until well browned, about 2 minutes per side.
  4. Add Garlic and stir until fragrant, about 1 minute.
  5. Add Beef Stock, Water, Tomato Paste, Thyme, Worcestershire Sauce and Bay Leaf.
  6. Bring to simmer, reduce to low, cover and cook for 1 hour.
  7. At the same time, in a clean skillet, melt remaining Butter, add the Onion and Carrots, cook until softened, about 10 minutes, and set aside.
  8. After Beef and Broth have simmered for 1 hour, uncover and add the reserved Onions, Carrots and Potatoes to the pot.
  9. Stir in the Pepper and continue cooking until the Potatoes are tender and the Beef shreds easily with a fork (internal temperature of 160 degrees Farhernheit), about 40 minutes.
  10. Discard the Bay Leaf and spoon off the excess fat from the surface.
  11. Season to taste with additional Salt and serve with Parsley.

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     food·ie (fd)
     noun. Slang.  A person who has an ardent or refined interest in food; a gourmet.