By Feature Impact | Contributor
While green beer and festive decorations often steal the spotlight, those hosting for St. Patrick’s Day can impress their guests with a time-honored Irish dish. Embrace the spirit of the holiday with this St. Patrick’s Day Stew, a robust meal featuring tender chuck stew meat, potatoes, carrots, onions, and a splash of stout beer.
For additional recipes that highlight tradition, visit Culinary.net.
St. Patrick’s Day Stew
Recipe inspired by Simply Recipes.
Prep time: 30 minutes
Cook time: 1 hour, 40 minutes
Servings: 6
1 1/4 pounds marbled chuck beef stew meat, cut into 1 1/2-inch pieces
1 teaspoon salt, plus extra for seasoning, divided
1/4 cup extra-virgin olive oil
6 cloves of garlic, minced
4 cups beef broth
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, diced
4 carrots, sliced into 1/2-inch pieces
3 pounds russet potatoes, peeled and diced into 1/2-inch pieces
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Begin by seasoning the beef chunks with 1 teaspoon of salt. In a large pot over medium-high heat, warm the olive oil.
Pat the beef dry using paper towels and add it to the pot in batches to prevent overcrowding. Sear the meat until it’s browned on one side before turning to brown the other side.
Add the minced garlic to the pot, cooking for about 30 seconds until aromatic. Then, pour in the beef stock, water, stout beer, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Mix well.
Bring the mixture to a gentle boil, then lower the heat, cover, and let it simmer for 1 hour, stirring occasionally.
In a separate pot over medium heat, melt the butter and sauté the onions and carrots until they turn golden brown, which should take about 15 minutes.
Once the beef mixture has simmered for an hour, add the sautéed onions, carrots, and diced potatoes. Season with salt and pepper to your liking. Cook uncovered until the beef and vegetables are tender, roughly 40 minutes. Remove the bay leaves and skim off any excess fat.
Garnish with parsley before serving.
Photo courtesy of Unsplash
