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Hank’s Hankerings: Guinn Beef Stew

By Hank the Burro

  MARCH 1, 2023 --

Not only a perfect soup recipe for any chilly night, this traditional Irish meal is a classic St. Patrick’s Day Food.

Yields 8 servings; 425 Cal/Serv; 3 hours



3 tbsp. olive oil, divided

3 lb. beef chuck, well-trimmed and cut into 2-inch pieces

Kosher salt and pepper

2 medium onions, cut into 1-inch- thick wedges

4 cloves garlic, chopped

1 lb. medium carrots, cut into 1-inch pieces

12 oz. medium parsnips, cut into 1-inch pieces

3 tbsp. all-purpose flour

1 - 14.9-ounce can extra-stout beer (we used Guinness Extra Stout; about 2 cups)

3 c. low-sodium chicken broth 1 - 6-ounce can tomato paste

1 lb. yellow potatoes, cut into 1-inch pieces

8 sprigs fresh thyme, tied together 2 bay leaves

1/2 c. flat-leaf parsley, roughly chopped



Step 1: Heat 2 tablespoons oil in Dutch oven on medium-high. Sea- son beef with 1/2 tsp each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl.

Step 2: Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes.

Step 3: Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste.

Step 4: Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 11/2 hours. (Alternatively, transfer to 325°F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired.

Serve sprinkled with parsley.



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