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Irish stew

Irish stew

We may be Spanish, but we appreciate a hearty Irish Stew as much as the next person. This classic cold weather meal is quick, easy and delicious.

Serves

2

Preparation time

15

Cooking time

30

Allergens

Ingredients

  • 3 tbsp. La Española Extra Virgin Olive Oil Mild Flavour 
  • 2 lb. beef chuck stew meat, cubed 
  • Salt
  • Freshly ground black pepper
  • 1 white onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves , minced
  • 3 medium white potatoes, peeled and cut into large chunks
  • 4 cups beef broth
  • 1 (16-oz.) bottle Guinness 
  • 2 tsp. fresh thyme
  • Freshly chopped parsley, for serving

Directions

  1. In a large cast iron casserole pot oven over medium heat, heat 2 tablespoons olive oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
  2. In same pot, add remaining tablespoon olive oil and cook onion, carrots, and celery until soft, or approx 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, around 1 minute more.
  3. Add beef back to pot, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, approx 30 minutes.
  4. Garnish with parsley before serving.
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