OK, I admit to not liking corned beef and cabbage and Shepard’s pie, but let’s face it, I am married to a Gallagher. So making something worthy of a St. Patrick’s holiday meal is imperative.
Brought to you by Fresh Market
Makes: 8 servings (8 cups)
BROWN:
- 2 lb. beef or lamb stew meat, cut into 1½-inch chunks, seasoned with salt and black pepper
- 4 Tbsp. olive oil, divided
SWEAT:
- 2 cups diced onions
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. tomato paste
- 1⁄4 cup all-purpose flour
DEGLAZE:
- 1⁄4 cup stout beer (such as Guinness)
- 2 cups low-sodium beef broth
- 2 cups low-sodium chicken broth
- 2 sprigs fresh thyme
STIR IN:
- 2 lb. Yukon gold potatoes, peeled and cubed
- 1 cup chopped carrots
- 1 cup frozen green peas, thawed
- 1 cup sliced savoy cabbage
Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.
Sweat onions in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.
Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.
Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.
