Irish Beef Stew

• 1 pound beef stew meat, grass fed preferably
• 2 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 cloves garlic, minced
• sea salt, to season
• fresh cracked black pepper, to season
• 2 tablespoons tomato paste
• 1 bay leave
• 1 can Murphy's Stout or Guinness
• 5 cups beef stock, homemade preferably
• 2 tablespoons olive oil
• 1/2 yellow onion, large dice
• 3 carrots, scrubbed clean, roughly diced
• 5 yukon potatoes, scrubbed, roughly cut
• 1 handful parsley, minced

1. Melt butter in 2 tablespoons of olive oil. Pat meat dry. Brown the beef.
2. Add the garlic, sea salt, bay leaf, and cracked pepper and cook a couple minutes just to blend the ingredients.
3. Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 - 6 hours.
4. Remove from heat and let cool. Skim off any fat.
5. Heat the remaining 2 tablespoons of olive oil in a frying pan over medium head. Add the onion and and cook for about 5 - 10 minutes until soft.
6. Add the carrots and potatoes to the onion and stir. Let cook for about 5 minutes and then add to the broth/meat mixture and cook over a very low heat for about 1 - 1 1/2 hours, covered.
7. If you would like a thicker stew, then thicken with a little cornstarch before serving. Stir in the parsley.
8. Serve. Eat.

olive oil, butter, garlic, salt, black pepper, tomato paste, bay leave, beef stock, olive oil, yellow onion, carrots, potatoes, handful parsley

Taken from food52.com/recipes/2944-irish-beef-stew (may not work)