We heard HBK Incubates member Manhattan Chili was launching a new line of ethnic stews, so we asked them to add an Irish Beef Stew to pair with our Irish soda bread! This is a boozier take on the hearty classic, making it a perfect way to celebrate St. Paddy’s Day. Sop up the stew with caraway-laced soda bread for a hearty dinner.
If possible, make the stew a day or two ahead to allow the flavors to meld.
Serves 6 – 8
Prep Time: 45 minutes
Total Time: 2 ½ – 3 hours
3 lbs boneless beef chuck (well-trimmed, cut into 1½-inch chunks)
2 lbs Yukon gold potatoes, cubed
3 yellow onions, coarsely chopped
6 medium to large garlic cloves, smashed, peeled and minced
1 cup parsnip, shredded (sweetens & thickens the stew)
1 lb carrots, peeled, cut into ¾” chunks
3 tablespoons canola, grapeseed or safflower oil
1 14 oz can crushed tomato in purée
1 cup Irish whiskey (Jameson or Bushmills)
2 cups water, beef stock or beef broth
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ cup coarsely chopped parsley for garnish (optional)
- In a bowl, combine beef and garlic.
- In a heavy-bottomed 5-quart Dutch oven, heat oil over high heat, sear beef on all sides (small amounts at a time for 2 – 3 min), move to a plate or bowl.
- Lower heat to medium, add onions and cook gently, stirring, until onions brown, lightly caramelized.
- Turn heat up and add the whiskey to deglaze the pan. Use a spatula to release the bits of beef, garlic & onion stuck to the pan.
- Add tomatoes, salt, black pepper and bay leaf. Cover and cook until mixture has reduced, 10 minutes.
- Add the seared beef, water, carrots, parsnip, potatoes. Bring to a boil, then cover & lower heat. Simmer until beef is tender, approximately 1½ – 2 hours.
- Adjust seasoning by adding salt, pepper, or a shot of whiskey. Add a splash or two of water if too thick. Serve warm or allow to cool, then cover and refrigerate. Reheat and taste before serving. Transfer to a bowl or serving dish and garnish with parsley. Serve with Irish Soda Bread!
Image credit Sam Rosenthal. Special thanks to Brooklyn Slate for the custom engraved board.