By Feature Impact | Contributor
While green beer and festive decorations tend to steal the spotlight, those hosting St. Patrick’s Day gatherings can make a memorable impression by serving a classic Irish dish. Embrace the spirit of the holiday with this savory St. Patrick’s Day Stew. This robust and flavorful dish features tender chuck stew meat alongside hearty potatoes, carrots, onions, and, naturally, a splash of stout beer.
For additional traditional recipes, explore Culinary.net.
St. Patrick’s Day Stew
Recipe adapted from 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
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 sections
3 pounds russet potatoes, peeled and diced into 1/2-inch cubes
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Season the beef chunks by sprinkling them 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 then add it to the pot in batches, ensuring not to overcrowd it. Brown the beef on one side before flipping it to brown the other side.
Add the minced garlic to the pot with the beef, sautéing for about 30 seconds or until it becomes fragrant. Incorporate the beef stock, water, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir well.
Bring the mixture to a simmer before lowering the heat. Cover and let it simmer for 1 hour, stirring occasionally.
In a separate pot over medium heat, melt the butter and add the onions and carrots. Sauté until the onions are golden, which should take around 15 minutes.
Once the beef mixture has simmered for an hour, add the sautéed onions, carrots, and potatoes. Season the mixture with salt and black pepper to taste. Continue to simmer uncovered until the beef and vegetables are tender, roughly 40 minutes. Remove the bay leaves and skim any excess fat.
Garnish with parsley before serving.
Photo courtesy of Unsplash
