Irish Stew with Beer and Chocolate

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often less expensive.

stout beer

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic stout retains similar flavors without alcohol.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder has less sugar and fat, while milk chocolate is more accessible.

Dice the bacon into quarter-inch thick pieces and freeze for 30 minutes to make cutting easier.

Cook the diced bacon in an electric skillet preheated to 325°F until it gets color and renders its fat.

Transfer the cooked bacon to a 5 quart Dutch oven.

Pat the stewing beef dry and season with salt and pepper.

Brown the beef in the skillet until browned on all sides, about 8 minutes, then transfer to the pot.

Sauté the diced onions in the bacon fat in the skillet until softened, about 5 minutes, then transfer to the pot.

Add a glug of olive oil to the skillet, then add the carrots and parsnips cut into half-inch pieces and caramelize for about 10 minutes, flipping halfway through.

Transfer the caramelized carrots and parsnips to the pot.

Deglaze the skillet with the stout beer, stirring to scrape up the browned bits.

Bring the beer to a simmer, then add 1/3 cup of strong brewed coffee, 1 teaspoon of honey, and 2.5 cups of beef stock to the pot.

Add 1 ounce of bittersweet chocolate and 1/2 teaspoon of dried thyme to the pot, then stir to combine.

Bring the stew to a boil, then lower the heat and let it simmer for 90 minutes to 2 hours until the meat is tender.

Remove the thyme sprigs from the pot.

Thicken the sauce with a mixture of 1 tablespoon of cornstarch and 2 tablespoons of water, stirring until thickened.

Serve the stew over a well of mashed potatoes garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens