Irish Stout Beef Stew
Prep: 20 minutes
Cook: 2 hours • Serves: 10
2-1/2 pounds boneless chuck roast, cut into 1-inch pieces
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 medium yellow cooking onion, halved and thinly sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 bottles (11.2 ounces each) draught Irish stout
6 medium red potatoes, cut into 1-inch pieces (about 1 pound)
3 thyme sprigs
2 medium carrots, chopped
3 cups less-sodium beef broth
2 cups thinly sliced green cabbage
Chopped fresh parsley for garnish
1.In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
2.In same saucepot, cook onion and remaining 1 tablespoon oil 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 bottom of saucepot with wooden spoon.
3.Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.
Approximate nutritional values per serving:
397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol,
592mg Sodium, 19g Carbohydrates, 2g Fiber, 29g Protein