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Irish Beef Stew
Make this healthy Irish stew recipe that delivers on comfort. It’s packed with veggies and rich meaty flavor enhanced by a dark, malty Irish stout.
Ingredients
- 2 ¼ poundsboneless chuck roast, trimmed and cut into 1 1/2-inch pieces
- ¾ teaspoonsalt
- ½ teaspoonground pepper
- 2 tablespoonscanola oil, divided
- 1 smallyellow onion, chopped
- 3 mediumcarrots, diagonally sliced into 1-inch pieces
- 3stalks celery, cut into 1-inch pieces
- 1 tablespoontomato paste
- 1bottle stout beer (such as guinness)
- 2 teaspoonschopped fresh thyme
- 4 cupslow-sodium beef broth
- 1 ½ poundsbaby yukon gold potatoes, halved
- 2 tablespoonscornstarch
- 2 tablespoonscold water
- 2 tablespoonschopped fresh flat-leaf parsley, plus more for garnish
Directions
- 1
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.
- 2
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.
- 3
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.