St. Patrick's Day! Irish Stew with Stout

stout beer

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic stout maintains flavor without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often cheaper.

In a large dutch oven, heat 2 tablespoons of oil over medium-high heat.

Add beef, 1 teaspoon salt, and pepper; cook 5 minutes or until beef is browned, stirring occasionally.

Transfer beef to a large bowl with a slotted spoon.

In the same Dutch oven, cook onion and the remaining 1 tablespoon oil for 5 minutes or until onion begins to soften, stirring occasionally.

Add garlic; cook 1 minute, stirring frequently.

Stir in flour; cook 1 minute, stirring frequently.

Add stout; cook 2 minutes, scraping browned bits from the bottom of the pot.

Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth, and beef.

Cover; cook 1 hour, stirring occasionally.

Uncover; cook for 20 minutes more, stirring occasionally, and then add cabbage.

Continue to cook for 20-25 more minutes until meat and vegetables are tender.

Stir in salt to taste; remove and discard thyme sprigs.

Serve the stew garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens