Irish Beef Stew
by Eating Well
As we straddle the end of winter and beginning of spring, simmering comforting foods on the stove can help bridge the chill that lingers. March brings the fun and mischievous holiday tributing St. Patrick. Our recipe of the month contains beef chuck, an excellent source of iron and also has a wee touch of Guinness.
Prep Time: 35 minutes
Cook Time: 1 h 25 minutes
Total Time: 2 hours
Serving Size: 6
Ingredients
2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
¾ teaspoon salt
½ teaspoon ground pepper
2 tablespoons canola oil, divided
1 small yellow onion, chopped
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 tablespoon tomato paste
1 (12 fluid ounce) bottle stout beer (such as Guinness)
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1 ½ pounds baby Yukon Gold potatoes, halved
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Instructions
Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.
To make ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months. Thaw (if frozen) and reheat before serving.
Originally appeared: EatingWell.com, January 2020