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.
Cook Time: 4 hrs
Servings: 5
Ingredients: 14
Ingredients
Preparation
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Step 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.
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Step 2
Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.
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Step 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.
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Step 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.
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Step 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.
Nutrition Information
469 Calories
6.4g SAT FAT
43g PROTEIN
6.4 mg IRON
13 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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.
The Essential Ingredients
- Chuck Roast: Also known as the center cut chuck roast, this affordable cut becomes juicy and tender and is ideal for low-and-slow cooking methods like braising or roasting.
- Turnip: With an earthy flavor and slightly sweet flesh, turnips bring a peppery flavor to dishes. It can be eaten raw or cooked, and has an earthy flavor that goes well with soups and stews.
- Parsnip: An often overlooked root vegetable, parsnips are closely related to the carrot. It has pale flesh and is great for roasting, stews, and soups. Feeling adventurous? Try a parsnip puree instead of mashed potatoes. The greens (tops) are edible too!
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Dark Beer: A category of beer that is deeper in color, ranging from amber to near black. It has a richer, more robust flavor and has notes of roasted malt and coffee.
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 steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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