Irish Beef Stew

What You’ll Need:

• 3 Tbsp extra-virgin olive oil, divided

• 2 lb Pasture Provisions Grass-Fed Stew Meat

• Kosher salt & freshly ground black pepper, to taste

• 1 yellow onion, finely chopped

• 2 medium carrots, peeled & sliced into rounds

• 2 celery ribs, finely chopped

• 3 garlic cloves, minced

• 3 medium russet potatoes, peeled & cut into large chunks

• 4 cups Pasture Provisions Beef Broth (or high-quality broth)

• 1 (11.2-oz) bottle Guinness (or similar stout)

• 2 tsp fresh thyme

• Finely chopped fresh parsley, for garnish

Let’s Cook:

1. Brown the Beef

   • In a large Dutch oven over medium heat, warm 2 Tbsp olive oil.

   • Season stew meat generously with salt and pepper.

   • Working in batches if needed, sear until golden on all sides (about 10 min total). Transfer to a plate.

2. Sauté the Vegetables

   • Add remaining 1 Tbsp olive oil to the pot.

   • Stir in onion, carrots, and celery; cook until softened (about 7 min).

   • Season lightly with salt and pepper, then add garlic and cook for 1 min more.

3. Simmer the Stew

   • Return browned beef to the pot.

   • Add potatoes, beef broth, Guinness, and thyme.

   • Scrape up any browned bits from the bottom for added flavor.

   • Bring to a boil, then reduce heat to low. Cover and simmer until beef and potatoes are fork-tender (about 30 min).

   • Taste and adjust seasoning.

4. Serve

   • Ladle into bowls, garnish with fresh parsley, and pair with crusty sourdough, Irish brown bread, or mashed potatoes.