Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
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- 2 lb. beef chuck stew meat, cubed into 1" pieces
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- Freshly ground black pepper
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- 2 medium carrots, peeled and cut into rounds
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- 3 medium russet potatoes, peeled and cut into large chunks
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- 4 cups low-sodium beef broth
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- 1 (16-oz.) bottle Guinness
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- Freshly chopped parsley, for serving
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Directions:
- In a large Dutch oven over medium heat, heat 2 tablespoons oil.
- Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary.
- Transfer beef to a plate.
- In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper.
- Add garlic and cook until fragrant, 1 minute.
- Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme.
- Bring to a boil, then reduce heat to a simmer.
- Season with salt and pepper.
- Cover and let simmer until beef and potatoes are tender, 30 minutes.
- Garnish with parsley before serving.
Thanks to our friends at Delish for this St Patrick's Day recipe.