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St. Patrick’s Day Stew
Recipe adapted from Simply Recipes
Prep time: 30 minutes
Cook time: 1 hour, 40 minutes
Servings: 6
1 ¼ pounds marbled chuck beef
stew meat, cut into 1 1/2-inch
chunks
1 teaspoon salt, plus additional
to taste, divided
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
4 cups beef stock
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, chopped
4 carrots, cut into 1/2-inch pieces
3 pounds russet potatoes, peeled
and cut into 1/2-inch pieces
freshly ground black pepper, to
taste
2 tablespoons chopped fresh parsley
Sprinkle beef chunks with 1 teaspoon
salt. In large pot over medium-high
heat, heat olive oil.
Pat beef dry with paper towels and
add to pot, working in batches to avoid
crowding pot. Cook until browned on
one side then flip and brown.
Add garlic cloves to pot with beef and
saute 30 seconds, or until fragrant. Add
beef stock, water, beer, wine, tomato
paste, sugar, thyme, Worcestershire
sauce and bay leaves. Stir.
Bring mixture to simmer then reduce
heat to low. Cover and simmer 1 hour,
stirring occasionally.
In separate pot over medium heat, melt
butter. Add onions and carrots; saute
until golden, about 15 minutes.
After beef mixture simmers 1 hour, add
onions, carrots and potatoes. Season
with salt and pepper, to taste. Simmer
uncovered until beef and vegetables
are tender, about 40 minutes. Discard
bay leaves and spoon excess fat.
Sprinkle with parsley and serve.
To find more recipes that put tradition
center stage, visit Culinary.net.
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