Irish Beef and Beer Stew

This classic pairing can transport you to Ireland. Slow roasted beef and vegetables are cooked in a rich, dark beer

Irish Beef and Beer Stew

Photos courtesy of Beef. It's What’s For Dinner

14 ingredients

5 servings

4 hours

Nutrition information per serving, 1.5 cups: 469 Calories; 162 Calories from fat; 18g Total Fat (6.4 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 7.6 g Monounsaturated Fat;) 125 mg Cholesterol; 833 mg Sodium; 29.5 g Total Carbohydrate; 4.6 g Dietary Fiber; 6.6 g Total Sugars; 43 g Protein; 63 mg Calcium; 6.4 mg Iron; 1110 mg Potassium; 0.3 mcg Vitamin D; 0.6 mg Riboflavin; 11 mg NE Niacin; 0.7 mg Vitamin B6; 2.9 mcg Vitamin B12; 413 mg Phosphorus; 13 mg Zinc; 37.4 mcg Selenium; 168.5 mg Choline.

Ingredients:

  • 2 pounds beef Chuck Roast, cut into 1-inch cubes

  • 2 teaspoons vegetable oil
  • 1 onion, diced
  • 1/2-pound button mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1-12 ounce can dark beer
  • 1 parsnip, diced
  • 1 turnip, diced
  • 1 pound red-skinned potatoes, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon dried thyme leaves
  • 3 cups beef stock

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes until brown, about 5 to 6 minutes. Remove cubes from pan and set aside.

2. Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.

3. Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt, and pepper. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.

4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours, stirring occasionally.

5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 5 to 6 minutes. Remove from heat and adjust salt and pepper to taste. Garnish with parsley, if desired.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Source: beefitswhatsfordinner.com

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