St. Patrick’s Day is around the corner and with it, too much green beer and corned beef and cabbage (which turns out isn’t such an Irish dish). If you are anything like us, you are looking for something a little different but still homey and comforting to celebrate this St. Patrick’s Day.
We tried out this recipe last week and think it just might be the perfect compliment to a pint of Guinness (cause really, green beer?).
Irish Beef Stew Recipe
Prep time:25 minutes
Cook time:1 hour, 50 minutes
Yield:Serves 4 to 6
Please use beef chuck stew meat that is well marbled with fat. Lean stew meat will end up too dry.
Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2.
2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1. Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.
2. Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the rest of the ingredients and stir. Bring mixture to a simmer. Reduce heat, cover allow to simmer at the lowest heat setting, stirring occasionally.
3. Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter and add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside.
4. Add onions, carrots, potatoes to beef stew, simmer: Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves and spoon off any excess fat.