Irish-Style Beef and Root Vegetable Stew

Name: Irish-Style Beef and Root Vegetable Stew
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 2 servings
Cuisine: Irish
Ingredients: 1 tablespoon olive oil; 1 pound beef stew meat (cut into 1-inch pieces); 0.5 cup yellow onion (chopped); 2 carrots (peeled, sliced); 1 celery stalk (sliced); 2 clove garlic (minced); 0.5 cup beef broth; 1 cup stout beer; 1 tablespoon tomato paste; 0.5 teaspoon dried thyme; 0.25 teaspoon dried rosemary; 1 cup Yukon gold potatoes (cubed); 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup fresh parsley (chopped); 2 rustic bread rolls

Tender beef and a medley of root vegetables are slow-simmered in a rich, savory broth, flavored with stout beer and herbs, creating a deeply comforting and flavorful stew.

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Servings: 2
Cuisine: Irish
Difficulty: Medium
Cost: $8.62/serving

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound beef stew meat (cut into 1-inch pieces)
0.5 cup yellow onion (chopped)
2 carrots (peeled, sliced)
1 celery stalk (sliced)
2 clove garlic (minced)
0.5 cup beef broth
1 cup stout beer
1 tablespoon tomato paste
0.5 teaspoon dried thyme
0.25 teaspoon dried rosemary
1 cup Yukon gold potatoes (cubed)
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh parsley (chopped)
2 rustic bread rolls

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season 1 pound beef stew meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add beef to the pot in a single layer and sear until browned on all sides, about 5-7 minutes. Remove beef and set aside.
Add 1/2 cup chopped yellow onion, 2 each sliced carrots, and 1 each sliced celery stalk to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Add 2 cloves minced garlic and cook for 1 minute more until fragrant.
Stir in 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried rosemary. Cook for 1 minute. Pour in 1 cup stout beer and 1/2 cup beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the seared beef to the pot. Cover, reduce heat to low, and simmer for 1 hour.
Stir in 1 cup cubed Yukon gold potatoes. Continue to simmer, covered, for another 30-45 minutes, or until beef and potatoes are fork-tender. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
Serve the stew hot with 2 each rustic bread rolls, garnished with 1/4 cup chopped fresh parsley if desired.

Notes

If you don't want to use beer, you can substitute it with an additional cup of beef broth.

Nutrition (per serving)

Calories: 760
Protein: 54.1 g
Carbohydrates: 70.3 g
Fat: 28.9 g
Fiber: 10.1 g
Sodium: 1200 mg
Saturated Fat: 9.3 g
Sugar: 9.8 g
Cholesterol: 125 mg