Celebrate St. Patrick’s Day With This Classic Irish Beef Stew

With St. Patrick’s Day just around the corner, many people are looking for cozy, traditional dishes to celebrate the holiday. One classic favorite is Irish beef stew — a hearty, comforting meal filled with tender beef, potatoes and vegetables simmered in a rich broth.

Beyond its comforting flavor, this dish can also provide meaningful nutrition. Chuck roast offers a strong source of protein and iron, while potatoes, carrots and celery add fiber, vitamins and antioxidants. Slow cooking the ingredients together allows the flavors to deepen while creating a satisfying meal that’s perfect for sharing with family and friends.

This Irish beef stew recipe combines classic ingredients like stout beer, fresh thyme and Yukon Gold potatoes for a traditional flavor profile. The result is a warm, hearty dish that delivers both comfort and nourishment, just in time for St. Patrick’s Day celebrations.

Ingredients

• 2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 2 tablespoons neutral oil, such as canola or avocado, divided
• 1 small yellow onion, chopped
• 3 medium carrots, diagonally sliced into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 tablespoon tomato paste
• 1 (12 fluid ounce) bottle stout beer (such as Guinness)
• 2 teaspoons chopped fresh thyme
• 4 cups low-sodium beef broth
• 1 ½ pounds baby Yukon Gold potatoes, halved
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Directions

1. Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
2. Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
3. Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.

This recipe was originally published on EatingWell.