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.
- 3 tbsp. La Española Extra Virgin Olive Oil Mild Flavour
- 2 lb. beef chuck stew meat, cubed
- 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
- 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.
- 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.
- 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.
- Garnish with parsley before serving.