Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.
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Prep: 20 minutes • Cook: 2 hours • Serves: 10
- 3 tablespoons olive oil
- 2½ pounds boneless chuck roast, cut into 1-inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 medium yellow cooking onion, halved and thinly sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 bottles (11.2 ounces each) Irish draught stout
- 6 medium red potatoes, cut into 1-inch pieces (about 1 pound)
- 3 thyme sprigs
- 2 medium carrots, chopped
- 3 cups less-sodium beef broth
- 2 cups thinly sliced green cabbage
- Chopped fresh parsley for garnish
- In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
- In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
- Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.
Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein