By Feature Impact | Contributor
While the green beer and festive decor are often the stars of the show, hosts aiming to impress their St. Patrick’s Day party guests or beloved ones can create a delightful annual tradition by serving a classic Irish dish. Embrace the spirit of the Irish with this St. Patrick’s Day Stew, a robust and flavorful meal featuring tender chuck stew meat, potatoes, carrots, onions, and a generous splash of stout beer.
To discover more traditional recipes, be sure to check out Culinary.net.
St. Patrick’s Day Stew
Recipe inspired by Simply Recipes
Preparation time: 30 minutes
Cooking time: 1 hour, 40 minutes
Servings: 6
1 1/4 pounds of marbled chuck beef stew meat, cut into 1 1/2-inch pieces
1 teaspoon salt, plus extra to taste, divided
1/4 cup of extra-virgin olive oil
6 cloves of garlic, minced
4 cups of beef stock
2 cups of water
1 cup of extra stout beer
1 cup of red wine
2 tablespoons of tomato paste
1 tablespoon of sugar
1 tablespoon of dried thyme
1 tablespoon of Worcestershire sauce
2 bay leaves
2 tablespoons of butter
1 large onion, chopped
4 carrots, cut into 1/2-inch pieces
3 pounds of russet potatoes, peeled and cubed into 1/2-inch pieces
Freshly ground black pepper, to taste
2 tablespoons of freshly chopped parsley
Begin by seasoning the beef chunks with 1 teaspoon of salt. In a large pot over medium-high heat, warm the olive oil.
Dry the beef with paper towels, then add it to the pot in batches to keep from overcrowding. Sear the beef until it develops a brown crust, then turn to brown on the other side.
To the beef, add the minced garlic and sauté for about 30 seconds until fragrant. Incorporate the beef stock, water, stout beer, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves into the pot. Mix well.
Allow the mixture to come to a simmer, then lower the heat to a gentle cook. Cover and simmer for 1 hour, stirring occasionally.
In a separate pot over medium heat, melt the butter. Introduce the onions and carrots, and cook until golden, roughly 15 minutes.
Once the beef mixture has simmered for an hour, add the sautéed onions, carrots, and potatoes. Season with additional salt and pepper to taste. Continue to simmer uncovered until the beef and vegetables are tender, about 40 minutes. Remove the bay leaves and discard them, skimming off any excess fat.
Garnish with parsley before serving.
Photo courtesy of Unsplash
