Servings: 6
Prep Time: 35 minutes
Total Time: 1 hours and 25 minutes
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
Directions
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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.
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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 the 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.
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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.
Nutrition facts (per serving):
- Calories: 405
- Fat: 12g
- Carbohydrates: 32g
- Sugar: 4g
- Fiber: 4g
- Protein: 37g
- Sodium: 704mg
- Calcium: 50mg
- Iron: 4mg
Source: https://www.eatingwell.com/recipe/278003/irish-beef-stew/
Published on March 7, 2024