With St. Patrick’s Day right around the corner, everyone wants a little of the Emerald Isle’s good fortune! The Luck-of-the-Irish Stew provides some of that lovely shamrock charm (although, no shamrocks in these bowls, just some floral parsley)! Meaty chunks of beef, tender carrots, and creamy parsnips in a lovely beer-infused broth… mmm! A bowl of this Luck-of-the-Irish Stew will make your taste buds feel lucky!
Ingredients
- 3 tablespoons olive oil, divided, plus more, to taste
- 1 (3-pound) beef chuck, well-trimmed, cut into 2-inch pieces
- kosher salt, to taste
- pepper, to taste
- 2 medium onions, cut into 1-inch-thick wedges
- 4 cloves garlic, chopped
- 1 pound medium carrots, cut into 1-inch pieces
- 12 ounces medium parsnips, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 (14.9-ounce) can GuinnessĀ® beer, or other stout beer
- 3 cups low-sodium chicken broth
- 1 (6-ounce) can tomato paste
- 1 pound yellow potatoes, cut into 1-inch pieces
- 8 sprigs fresh thyme, tied together
- 2 bay leaves
- 1/2 cup flat-leaf parsley, roughly chopped, for garnish
Directions
Step 1 –In a Dutch oven over medium-high heat, add 2 tablespoons of the olive oil.
Step 2 –Season the beef cubes on all sides with the salt and the pepper.
Step 3 –Add the beef cubes in batches to the hot oil, while turning them occasionally, until they are browned, about 4-5 minutes. Make sure to add the extra oil, as needed, in between batches.
Step 4 –Transfer the browned beef cubes to a bowl.
Step 5 –Reduce the heat to medium and add the remaining 1 tablespoon of the oil to the Dutch oven.
Step 6 –Add the onions and cook, while stirring occasionally, until softened, about 5 minutes.
Step 7 –Add the garlic, the carrots, and the parsnips and cook, while stirring occasionally, until just beginning to soften, about 3 minutes.
Step 8 –Add the flour to the veggie mixture and cook, while stirring, until golden, about 2 minutes.
Step 9 –Add the beer and cook, while scraping the bottom of the pot to release the browned bits, about 1 minute.
Step 10 –Add the broth and the tomato paste and stir to combine.
Step 11 –Add the beef cubes and any accumulated juices in the bowl to the pot.
Step 12 –Add the potatoes, the thyme bundle, and the bay leaves to the pot.
Step 13 –Cover the pot and let the stew simmer until the flavors begin to meld together, about 1 hour 30 minutes.
Step 14 –Remove the lid and simmer until the beef cubes are very tender, about 45 minutes-1 hour.
Step 15 –Remove and discard the thyme bundle and the bay leaves.
Step 16 –Taste the stew for seasoning and add the salt and the pepper, as needed.
Step 17 –Serve garnished with the parsley.
