Sure, finding a pot of gold at the end of a rainbow is nice. You can probably buy some pretty cool stuff with it, nonetheless. You won’t believe us, but we’d be even more excited if we found Pot-O’-Gold Stew sitting there in all its savory goodness instead! Having a bowl of this hearty and delicious Irish stew, we like to refer to as liquid gold, would make us even happier. And you’ll think so too once you slurp up some tender chunks of beef, hearty vegetables, and a savory broth that’s been flavored with hoppy beer and fresh herbs. Don’t believe us yet? Well then meet us at the end of the next rainbow and we’ll serve you up a nice helping of Pot-O’-Gold Stew to change your mind!
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef stew meat
- salt, to taste
- pepper, to taste
- 1 cup onion, coarsely chopped
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 1 cup Irish stout beer
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 pounds small yellow potatoes, halved
- 1/2 teaspoon dried thyme leaves
- 2 cups carrots, peeled, halved, and cut into 1-inch pieces
- 2 tablespoons parsley, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Heat the olive oil in a large pot over medium-high heat.
Step 3 –Generously season the beef with the salt and the pepper.
Step 4 –Add the beef cubes, in batches, to the hot oil in a single layer and cook until they are browned, about 3-4 minutes.
Step 5 –Transfer the browned beef to a plate.
Step 6 –Add the onions to the pot and cook until they are tender, about 5-6 minutes.
Step 7 –Add the garlic to the onions and cook until it is fragrant, about 30 seconds.
Step 8 –Add the browned beef and the flour to the onion mixture and stir to coat.
Step 9 –Add the beer, the beef broth, the tomato paste, the potatoes, the thyme, the carrots, the salt, and the pepper to the beef mixture, stir to combine, and bring it to a simmer.
Step 10 –Cover the pot and bake until the meat and the vegetables are tender, about 2 hours 30 minutes-3 hours.
Step 11 –Serve with the parsley.
