Irish Stew
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds beef chuck stew meat, cubed into 1-inch pieces
kosher salt, to taste
black pepper, to taste
1 yellow onion, chopped
2 medium carrots, peeled and cut into rounds
2 ribs celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 cups low-sodium beef broth
1 (16-ounce) bottle dark stout, such as Guinness™
2 teaspoons fresh thyme
parsley, optional, freshly chopped, for serving
Directions
In a large Dutch oven over medium heat, heat 2 tablespoons of the olive oil.
Season the beef with the salt and the pepper.
Add the beef to the hot oil and cook until seared on all sides, about 10 minutes. Work in batches if necessary.
Transfer the beef to a plate.
In the same pot, add the remaining oil.
Add the onions, the carrots, and the celery and cook until soft, about 5 minutes.
Season the vegetable mixture with the salt and the pepper.
Add the garlic and cook until fragrant, about 1 minute.
Add the beef back to the Dutch oven.
Add the potatoes, the broth, the beer, and the thyme, scraping the bottom of the pot to incorporate the browned bits at the bottom.
Bring the mixture to a boil and then immediately reduce the heat to a simmer.
Season the soup with the salt and the pepper.
Cover and let simmer until the beef and potatoes are tender, about 30 minutes.
Garnish with the parsley and serve.
