Time to get your St. Patrick’s Day on and push through these last, cold, cold days of winter with this hearty Americanized version of Irish stew. It takes a bit of cooking time, but you’ll be rewarded with a thick, rich stew sure to warm you through your bones. When using fresh herbs, it’s always best to stir them in during the last little bit of cooking for maximum flavor. If you’re going with dried instead, reduce the amount by 2/3 and add at the same time as the broth. Happy St. Patrick’s Day!
American Irish Stew
- 1 tablespoon olive oil
- 1 1/4 pounds beef, top round, cut into 3/4-inch pieces
- 3 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 1 medium onion, coarsely chopped
- 3 medium carrots, peeled and cut into 3/4-inch pieces
- 2 medium parsnips, cut into large chunks (optional)
- 3 cups low-fat, reduced-sodium beef broth
- 4 medium russet potatoes, peeled and cut into large chunks
- 1 tablespoon chopped fresh rosemary
- 1 leek, rinsed and sliced into 1/4″ pieces
- 2 tablespoons chopped fresh parsley
In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
Add onion, carrots, leeks, and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
Stir in potatoes and simmer another 30 minutes. Add rosemary and continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
Serve hot and garnish with parsley, if desired.
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Photo courtesy of Getty Images
Reprinted with permission from the American Institute for Cancer Research & Culinary.net