When the weather turns cold, we could all use a little luck of the Irish to get us through. With the Irish Stew, though, luck has nothing to do with how good you feel! That’s just a side effect of how delicious the tender beef chunks, filling potatoes, and refreshing vegetables taste! The savory beef broth is infused with the deep malty flavors of stout beer to make every sip inviting and warming. Irish Stew is what is waiting for you at the end of the rainbow.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 2 pounds cubed beef chuck stew meat
- kosher salt, to taste
- black pepper, to taste
- 1 yellow onion, chopped
- 2 medium carrots, peeled and cut into rounds
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and cut into large chunks
- 4 cups low-sodium beef broth
- 1 (16-ounce) bottle dark stout, such as Guinness™
- 2 teaspoons fresh thyme
- parsley, optional, to taste, chopped, for serving
Directions
Step 1 -In a large Dutch oven over medium heat, heat 2 tablespoons of the olive oil.
Step 2 -Season the beef with the salt and the pepper.
Step 3 -Add the beef cubes to the hot oil and cook until seared on all sides, about 10 minutes. Work in batches if necessary.
Step 4 -Transfer the beef to a plate.
Step 5 -In the same pot, add the remaining oil.
Step 6 -Add the onions, the carrots, and the celery and cook until soft, about 5 minutes.
Step 7 -Season the vegetable mixture with the salt and the pepper.
Step 8 -Add the garlic and cook until fragrant, about 1 minute.
Step 9 -Add the beef back to the Dutch oven.
Step 10 -Add the potatoes, the broth, the beer, and the thyme, scraping the bottom of the pot to incorporate the browned bits at the bottom.
Step 11 -Bring the stew mixture to a boil and then immediately reduce the heat to a simmer.
Step 12 -Season the stew with the salt and the pepper.
Step 13 -Cover and let simmer until the beef and potatoes are tender, about 30 minutes.
Step 14 -Garnish with the parsley and serve.
