Mike Garten
What began as an Irish peasant dish made from inexpensive yet satisfying ingredients evolved into a St. Paddy’s Day favorite, with ingredients like stout beer and fresh herbs added for even more flavor.
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Cal/Serv:
425
Yields:
8
servings
Total Time:
3
hours
0
mins
tbsp.
olive oil, divided
lb.
beef chuck, well trimmed and cut into 2-inch pieces
medium onions, cut into 1-inch-thick wedges
lb.
medium carrots, cut into 1-inch pieces
oz.
medium parsnips, cut into 1-inch pieces
tbsp.
all-purpose flour
14.9-ounce can extra-stout beer (we used Guinness Extra Stout; about 2 cups)
c.
low-sodium chicken broth
6-ounce can tomato paste
lb.
yellow potatoes, cut into 1-inch pieces
sprigs fresh thyme, tied together
c.
flat-leaf parsley, roughly chopped
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- Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 tsp each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl.
- Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes.
- Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste.
- Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 11/2 hours. (Alternatively, transfer to 325°F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired. Serve sprinkled with parsley.
NUTRITIONAL INFORMATION (per serving): About 425 calories, 13.5 g fat, (4 g saturated), 43 g protein, 355 mg sodium, 34 g carbohydrate, 6 g fiber
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Source : Goodhousekeeping
