Irish Beef Stew

Adapted from Simply Whisked

The Irish know how to cook a mean stew, and not waste parsnips to boot! Laugh at the snow falling outside as you enjoy this hearty, filling brew of a stew, with a secret ingredient that is as Irish as it gets. Your parsnips will shine and your belly will be satisfied.  

INGREDIENTS

• 1 tablespoon olive oil

• 1 1/2 pounds beef stew meat

• 1 teaspoon coarse salt

• 1/2 teaspoon Black Pepper

• 4 large carrots (peeled and chopped)

• 1 large or 2 small parsnips (peeled and chopped)

• 1 onion (chopped)

• 2 cloves garlic (peeled and smashed)

• 1/4 teaspoon dried thyme (or 1 sprig fresh)

• 1/4 teaspoon dried rosemary (or 1 sprig fresh)

• 1 teaspoon garlic powder

• 1 large bay leaf

• 1 14- ounce can Guinness stout

• 1 1/2 cups beef broth (divided)

• 2 tablespoons all-purpose flour

• 3/4 cup frozen peas

For serving: 

• creme fraiche sour cream

• chopped parsley

• Crackers like these or bread like this

INSTRUCTIONS

• Liberally season the meat with salt & pepper.

• Heat olive oil in a Dutch oven or large stockpot. When the oil is hot, add the beef and brown.

• Add the onion, carrots, parsnip, garlic powder and garlic. All the vegetables to cook, stirring occasionally, for 5 minutes.

• Pour in the beer and beef broth and submerge the herbs. Cover the pot and bring it to a simmer.

• Simmer the stew over medium-low heat for 2 hours.

• Whisk the remaining 1/2 cup beef broth with flour until smooth. Stir the mixture into the stew along with the frozen peas.

• Increase heat to medium and continue to cook for about ten more minutes, or until the stew has thickened.

• Before serving, remove the herbs and adjust seasoning with salt & pepper, to taste.

• Serve with creme fraiche sour cream, chopped parsley, and crackers like these or bread like this.