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American Irish Stew

Reprinted with permission from the American Institute for Cancer Research
Servings 6

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 pounds beef top round, cut into 3/4-inch pieces
  • 3 cloves garlic minced
  • salt to taste
  • pepper to taste
  • 1 medium onion coarsely chopped
  • 3 medium carrots peeled and cut into 3/4-inch pieces
  • 2 medium parsnips cut into large chunks (optional)
  • 3 cups low-fat reduced-sodium beef broth
  • 4 medium russet potatoes peeled and cut into large chunks
  • 1 tablespoon chopped fresh rosemary
  • 1 leek coarsely chopped
  • 2 tablespoons chopped fresh parsley

Instructions

  • In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
  • Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
  • Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
  • Serve hot and garnish with parsley, if desired.

Notes

Nutritional information per serving: 370 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 32 g protein, 6 g dietary fiber, 427 mg sodium.
Keyword: beef, holiday, St. Patrick's Day