Irish Beef Stew
It's almost St. Patrick's Day and what's a better way to celebrate with a big bowl of Irish Beef Stew? Of course, I made this with a delicious stout beer!
Servings 6 people
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 tablespoon minced garlic
- 2 cups diced parsnips about 1 pound
- 1/4 cup all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon each salt and pepper
- 1 bottle stout beer I used Guiness
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth
- 1 pound small red potatoes cut into quarters or halved
- 1 1/2 cups sliced carrots
- 1/4 cup chopped fresh parsley
Instructions
- In a large dutch oven melt the butter with the olive oil over medium heat. In small batches add the beef. Season each batch with a pinch of salt and pepper. It took me 4 batches to brown properly. Transfer each batch to a plate and set aside.
- In the same pot, reduce heat to medium-low and add the onions, parsnips, garlic, thyme, rosemary, salt, pepper and, bay leaves. Saute for about 5 minutes or until the onions become translucent stirring occasionally.
- Sprinkle the flour over the vegetables and stir until combined. Let cook for about 30 seconds to cook off the flour flavor. Add the Worcestershire and the beer. Cook until it begins to thicken.
- Add the beef (including all the juices that accumulate on the plate) and the broth and stir until combined. Raise the temperature and bring to a boil. Once it comes to a boil, reduce the heat to a simmer and cover. Stirring occasionally.
- After about 2 1/2 hours test the meat. If it is soft and not tough, add the potatoes and the carrots. Cover and cook until the potatoes are cooked through. (about a half hour longer). If it takes longer for your meat to soften, just add the potatoes and carrots at the final 1/2 hour of cooking.
- Before serving, mix in the fresh parsley. Serve with warm bread and a tossed green salad. Enjoy!