Irish Beef Stew

• 분량: 6 servings
• 총 시간: 2 hours

재료

2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces

¾ teaspoon salt

½ teaspoon ground pepper

2 tablespoons canola oil, divided

1 small yellow onion, chopped

3 medium carrots, diagonally sliced into 1-inch pieces

3 stalks celery, cut into 1-inch pieces

1 tablespoon tomato paste

1 (12 fluid ounce) bottle stout beer (such as Guinness)

2 teaspoons chopped fresh thyme

4 cups low-sodium beef broth

1 ½ pounds baby Yukon Gold potatoes, halved

2 tablespoons cornstarch

2 tablespoons cold water

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

방향

Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.

Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.

Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.

영양 정보

• 칼로리: 405 kcal
• 지방 전체: 12 g
• 포화 지방: 3 g
• 불포화 지방: 0 g
• 콜레스테롤: 102 mg
• 나트륨: 704 mg
• 탄수화물 전체: 32 g
• 식이섬유: 4 g
• 총 당류: 4 g
• 단백질: 37 g