This new recipe was the result of looking for new ways to use beef.  I'm usually unimpressed with stews, with their tough meat chunks and bland vegetable pieces, but the rave review on this recipe warranted at least a test run.  As it turns out, the broth on this baby is unbelievably flavorful.  Don't be deterred by the combination of ingredients.  Use every single one.  It's so worth it!

The recipe below is my adjusted version to simplify the process and use cheaper ingredients.  I think it came out even better than before, but you can decide for yourself.  If you're interested, I highly recommend returning to the original recipe for a try.  One tip to remember is to taste for seasoning at each step.  If it doesn't taste good by itself, it won't help the overall flavor.  

Irish Stew
Serves 8 - 12
Ingredients:

• 1 lb ground beef
• Salt and Pepper
• 6 large garlic cloves, minced (or more...no such thing as too much garlic)
• 8 cups beef broth (can make from bouillon)
• 2 cups mushroom broth (from bouillon; if unavailable, add 2 more cups of beef broth)
• 1 cup of beer (Yes, really.)
• 1 cup of red wine (Yes, really...again.)
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 3 pounds russet potatoes, peeled and chopped (bite-sized)
• 2 cups carrots, peeled and chopped (bite-sized, a little smaller than the potatoes to balance cooking time)
  

Directions:

1. In a large, heavy pot, brown ground beef with plenty of salt and pepper.  If it isn't well seasoned here, it won't catch up later.  
   
2. Once browned, add garlic and saute for 1 minute.  Then add broths, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.  Bring to a boil, then lower heat, cover and leave to simmer for about 30 minutes, stirring occasionally.
   
3. Meanwhile, finely dice the onion.  Melt butter in a saute pan and add onions.  Saute gently until translucent, but not browned.  Set aside until stew has simmered for 30 minutes.
   
4. Add the onion, potatoes and carrots to the stew.  Simmer uncovered (to allow the alcohol to evaporate) until vegetables are tender (will depend on how large the pieces are, but should be 30 minutes or more).  Skim excess grease from the surface and remove the bay leaves.  Taste for salt and add if necessary.  You can also add more broth if the stew is too chunky for your liking.

Note: This worked very well made a day or two ahead (my favorite time-saver...all the clean-up is done!).  Just allow enough time for some cooling on the stovetop, then uncovered in the refrigerator.  Do not cover until cool, or it could take too long and risk spoilage.  To reheat, remove from the fridge in advance so that it doesn't have to start completely cold.  Allow about half an hour to return to a simmer.  I have not tried freezing it yet.