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St. Patrick’s Day Stew

Recipe adapted from Simply Recipes
Servings 6
Prep Time 30 minutes
Cook Time 1 hour 40 minutes

Ingredients

  • 1 1/4 pounds marbled chuck beef stew meat cut into 1 1/2-inch chunks
  • 1 teaspoon salt plus additional to taste, divided
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves minced
  • 4 cups beef stock
  • 2 cups water
  • 1 cup extra stout beer
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 1 large onion chopped
  • 4 carrots cut into 1/2-inch pieces
  • 3 pounds russet potatoes peeled and cut into 1/2-inch pieces
  • freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  • Sprinkle beef chunks with 1 teaspoon salt. In large pot over medium-high heat, heat olive oil.
  • Pat beef dry with paper towels and add to pot, working in batches to avoid crowding pot. Cook until browned on one side then flip and brown.
  • Add garlic cloves to pot with beef and saute 30 seconds, or until fragrant. Add beef stock, water, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir.
  • Bring mixture to simmer then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
  • In separate pot over medium heat, melt butter. Add onions and carrots; saute until golden, about 15 minutes.
  • After beef mixture simmers 1 hour, add onions, carrots and potatoes. Season with salt and pepper, to taste. Simmer uncovered until beef and vegetables are tender, about 40 minutes. Discard bay leaves and spoon excess fat.
  • Sprinkle with parsley and serve.
Course: Soup