Irish Beef Stew
Chunks of beef are browned then simmered in a thickened broth with potatoes, carrots, onions and fresh herbs in this hearty, budget friendly dish that always makes for a satisfying meal.
Calories: 305kcal
Ingredients
- 1/4 cup canola oil
- 1 pound beef chuck roast cubed
- 1 medium onion diced
- 3-4 cloves garlic minced
- 1/4 cup flour
- 1/2 cup apple juice
- 1 6 oz. can tomato paste
- 1 teaspoon salt plus more, to taste
- 1/4 teaspoon pepper plus more, to taste
- 1 1/2 cups chopped carrots
- 1 cup diced celery
- 3 cups peeled cubed potatoes
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon each chopped fresh parsley thyme and rosemary, plus more for garnish
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add the cubed beef and brown for 10-15 minutes until dark brown. Work in batches if necessary, and don't crowd the beef in the pan.
- Add the onion and garlic to the beef and cook until tender, about 5 minutes.
- Add the flour and stir to coat the beef and onions. Stir in the tomato paste and cook a few minutes more.
- Pour in the apple juice and stir until thickened and smooth. Stir in salt and pepper.
- Reduce heat to a simmer and add the carrots, celery and potatoes, along with the broth. Stir to combine. Add the fresh herbs to the pot and mix well.
- Cover and simmer for 2-3 hours. Check and stir occasionally. About 30 minutes before serving, remove the lid to thicken the stew further.
- Just before serving, season with additional salt and pepper, to taste. Garnish with additional fresh herbs, if desired.
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 24g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 720mg | Fiber: 3g | Sugar: 5g