About
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 Guinness® 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.
