Luck of the Irish
Warm your soul with the hearty and flavorful "Luck of the Irish" beef stew, a true celebration of Irish comfort food. Infused with the rich, malty notes of Guinness beer and tender, slow-simmered beef, this savory stew is brimming with vibrant vegetables like carrots, parsnips, and potatoes, making it a wholesome and satisfying meal. The secret to its incredible depth of flavor lies in the perfectly seared beef and a blend of fresh thyme, bay leaves, and a touch of tomato paste for richness. Ready in just over 2 hours, this one-pot wonder is perfect for cozy gatherings or festive occasions like St. Patrick's Day. Serve it hot with a sprinkle of parsley and a side of crusty bread or traditional soda bread to soak up every last drop of the broth. Whether you’re Irish or just wish you were, this dish guarantees a hearty dose of comfort with every bite!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 medium carrots, peeled and cut into large chunks
- 3 medium parsnips, peeled and cut into chunks
- 3 medium russet potatoes, peeled and diced
- 1 bottle (12 ounces) Guinness beer
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the beef cubes with all-purpose flour, salt, and black pepper, tossing to evenly coat the meat.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring all sides develop a golden crust. Remove the beef and set it aside.
Add the chopped onion and minced garlic to the pot, sautéing for 3–4 minutes until softened and fragrant.
Stir in the carrots, parsnips, and potatoes. Cook for another 5 minutes, stirring occasionally.
Pour in the Guinness beer, scraping the bottom of the pot to deglaze and release any browned bits. Let simmer for 2 minutes.
Add the beef broth, tomato paste, thyme, bay leaves, and browned beef back into the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the meat is tender and the vegetables are fork-tender.
Stir in the frozen peas and let simmer for another 5 minutes.
Remove the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley, alongside crusty bread or soda bread for a traditional Irish touch.
Nutrition Facts
Calories |
4021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 51.9 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 9016 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
