Hearty Emerald Isle Stew

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Hearty Emerald Isle Stew is your ticket to a warm, comforting meal that’s rich with flavors of the Irish countryside. With its tender beef and hearty vegetables simmered in a Guinness-infused broth, this stew is perfect for chilly evenings or when you just need a little comfort in a bowl.

Ingredients for Hearty Emerald Isle Stew

Beef chuck is the star, offering tender, flavorful bites after slow cooking. Olive oil gets things going, browning the beef and sautéing the veggies. Onions and garlic add aromatic depth. All-purpose flour helps thicken the stew slightly, giving it a heartier texture. Guinness stout adds a rich, malty taste that pairs perfectly with the beef. Beef broth forms the base, enhancing the stew's savory profile. Carrots and parsnips offer sweetness, while potatoes add substance. Tomato paste infuses a subtle tang, balancing flavors. Dried thyme and a bay leaf bring earthy, herbal notes. Finish with salt and pepper to taste.

Tips & Tricks

  • Brown the beef in batches to avoid overcrowding, which can lead to steaming instead of searing.
  • For a thicker stew, mash some of the potatoes against the side of the pot as it simmers.
  • If you don't have Guinness, a good quality stout or even a dark ale can work in a pinch.

Serving Suggestions

This stew pairs beautifully with some warm, crusty bread — perfect for sopping up every last bit of the rich broth. A simple green salad with a tart vinaigrette can also provide a nice contrast to the stew's hearty flavors.

Frequently Asked Questions

Can I make this stew in advance?
Absolutely! In fact, the flavors meld and improve when made a day ahead.
Can I freeze the leftovers?
Yes, this stew freezes well. Just be sure to cool it completely and store it in airtight containers.
What if I don’t have parsnips?
You can substitute with more carrots or even turnips for a similar texture and sweetness.

Hearty Emerald Isle Stew Recipe Walkthrough

Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. You don't need to cook them through at this stage; just aim for a nice brown crust. Once browned, transfer the beef to a plate and set aside.

In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onions, sautéing until they become translucent, about 5 minutes. Add the minced garlic, cooking just until it's fragrant, which should take about a minute.

Sprinkle the flour over the onions and garlic, stirring well to coat them. Cook for about 2 minutes to get rid of the raw flour taste, then slowly pour in the Guinness. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, ensuring all that flavor goes into the stew.

Return the browned beef to the pot. Add the beef broth, sliced carrots, parsnips, cubed potatoes, tomato paste, dried thyme, and bay leaf. Stir everything together, then bring the pot to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered for 1.5 to 2 hours. You want the beef to be tender and the flavors to meld beautifully. Remember to give it a taste and season with salt and pepper according to your preference before serving. Don't forget to remove the bay leaf!

Why You'll Love This Recipe

  • Combines rich flavors of beef, Guinness, and herbs in one pot.
  • Uses simple, wholesome ingredients for a nourishing meal.
  • Perfect for meal prepping — flavors deepen beautifully overnight.
  • Flexible recipe — easily adjusted to suit your taste or pantry.

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

Step-by-step 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.

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