Hearty Emerald Isle Stew
A rich and savory stew featuring tender beef chunks, hearty root vegetables, and a robust broth, perfect for warming up on chilly days.
Prep time: 15 minutesCook time: 2 hoursServes: 6
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup Guinness stout
4 cups beef broth
3 carrots, sliced
2 parsnips, sliced
3 potatoes, peeled and cubed
1 tbsp tomato paste
2 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, removing them to a plate once browned.
2. In the same pot, add 1 tablespoon of olive oil, then saute the onions until translucent, about 5 minutes. Add garlic and cook for another minute.
3. Stir in the flour and cook for 2 minutes, then gradually add the Guinness, scraping up any browned bits.
4. Return the beef to the pot and add the beef broth, carrots, parsnips, potatoes, tomato paste, thyme, and bay leaf.
5. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beef is tender. Season with salt and pepper to taste.
6. Remove bay leaf before serving.
Storage
Once cooled, store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
