This robust Irish inspired stew is filled with yummy-ness! Warm beef and veggies with a hint of your favorite beer are sure to be your St.Patrick’s day fave! Total cook time: 3 hours
Author: Amber Snearl
Chef : Vyla Kong
Cuisine: Soups & Stews
Serves: 6 servings
- Full carrots (5)
- Celery (1 stock)
- Baby potatoes (13)
- White onion (1)
- Beer of choice (1 12 oz. bottle)
- Olive Oil
- Chuck beef
- Italian Herbs
- Salt & Pepper
- Smoked paprica
- 1 can tomato paste
- Fresh garlic (3 cloves)
- Bay Leaves
- 1 can beef stock
- Chop your beef into small squares/chunks & season with salt, pepper and smoked paprika. Coat with flower after meat is fully seasoned
- Heat your stovetop to medium and coat the bottom of your sauce pan with olive oil. Add your chopped beef to the pan and cook until beef has a light brown color
- While your beef is cooking, chop your carrots, celery, onions and baby potatoes into 3/4 wide pieces to ensure that they cook evenly
- Mince your garlic and add that + the veggies to the pot with the beef and let cook for about 5 minutes
- Add the entire 12oz bottle of beer to your pan to deglaze and let the mixture simmer for another 3-4 minutes
- While your pan is simmering, add 4 bay leaves, Italian herbs and a pinch of salt & pepper to taste and stir.
- Add 3 tbsp of tomato paste to the mixture and stir
- Add beef stock until beef and veggies are fully covered and lower your stove temp to low
- Cook your stew mixture slightly covered w/ the lid tilted to allow for stew to breathe (if using a crock pot- you should be fine to fully cover) for abut 2 hours or until beef is tender.
- Once beef is tender (test using a fork) turn your temp to high for about 15 mins to thicken your stew.
- Once stew is nice and thick – serve with your choice of rice, mashed potatoes, garlic bread or just eat it as is! Enjoy!