IRISH BEEF STEW
Traditionally , an Irish stew ( aka Guinness Stew ) is made with lamb , which you can totally do . Our version includes beef chuck , which is less traditional . Whatever cut of meat you choose , this stew is absolutely delicious . Not too heavy , but still extremely filling . It ’ s great for St . Patrick ’ s day if you don ’ t prefer Corned Beef , but it ’ s also great for a cozy winter night . An Irish Coffee would be the perfect end to the meal .
YIELDS : 6 SERVINGS PREP TIME : 0 HOURS 15 MINS TOTAL TIME : 1 HOUR 10 MINS
INGREDIENTS : 3 tbsp . extra-virgin olive oil , divided
2 lb . beef chuck stew meat , cubed into 1 ” pieces Kosher salt Freshly ground black pepper 1 yellow onion , chopped 2 medium carrots , peeled and cut into rounds 2 stalks celery , chopped 3 cloves garlic , minced 3 medium russet potatoes , peeled and cut into large chunks
4 c . low-sodium beef broth 1 ( 16-oz .) bottle Guinness 2 tsp . fresh thyme Freshly chopped parsley , for serving DIRECTIONS In a large Dutch oven over medium heat , heat 2 tablespoons oil . Season beef with salt and pepper , then add to pot and cook on all sides until seared , 10 minutes , working in batches if necessary . Transfer beef to a plate . In same pot , add remaining tablespoon oil and cook onion , carrots , and celery until soft , 5 minutes . Season with salt and pepper . Add garlic and cook until fragrant , 1 minute .
Add beef back to Dutch oven , then add potatoes , broth , beer , and thyme . Bring to a boil , then reduce heat to a simmer . Season with salt and pepper . Cover and let simmer until beef and potatoes are tender , 30 minutes . Garnish with parsley before serving .
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