Irish Stew

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 lb or 907g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  3 cloves, minced or 9g

• Russet potatoes

  Flesh and skin, raw

  3 Potato medium or 639g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  4 cup or 964g

• Stout

  Guinness

  14 ¹⁵⁄₁₆ fl. oz. or 133g

• Thyme

  Fresh

  2 tsp or 2g

• Parsley

  Raw

  100g

Directions

1. In a large Dutch oven over medium heat, heat 2 tablespoons of the olive oil.
2. Season the beef with the salt and the pepper.
3. Add the beef to the hot oil and cook until seared on all sides, about 10 minutes. Work in batches if necessary.
4. Transfer the beef to a plate.
5. In the same pot, add the remaining oil.
6. Add the onions, the carrots, and the celery and cook until soft, about 5 minutes.
7. Season the vegetable mixture with the salt and the pepper.
8. Add the garlic and cook until fragrant, about 1 minute.
9. Add the beef back to the Dutch oven.
10. Add the potatoes, the broth, the beer, and the thyme, scraping the bottom of the pot to incorporate the browned bits at the bottom.
11. Bring the mixture to a boil and then immediately reduce the heat to a simmer.
12. Season the soup with the salt and the pepper.
13. Cover and let simmer until the beef and potatoes are tender, about 30 minutes.
14. Garnish with the parsley and serve.
15. Recipe by: Cooking Professionally (source: https://cookingprofessionally.com/recipe/irish-stew?msg_id=2b1466378a0642f5bebe2a810104095d&md5=9565f311a06efccbfdb010ae93e85446&utm_source=CP-RETENTION&utm_medium=email&utm_campaign=CP--HeroLink&utm_cvb=6)