Irish Beef Stew

It seems to be a chilly, rainy day for much of the country today.  And Kansas was no exception.  Today was a perfect day to hang out inside and fill the house with the amazing aroma of this classic  Irish Beef Stew.  It really hit the spot and everyone enjoyed it.

This stew is full of some great veggies that pack wonderful flavor.  They also provide a great way to get your dose of vitamins and minerals.  If you have never tried rutabaga or parsnips this is the perfect dish to introduce yourself.  They are wonderful and I know after you try this dish you will want to experiment more with these great veggies!

Irish Beef Stew

3 TBS olive oil

3 lbs beef stew meat

salt, pepper, and garlic powder

1 TBS minced garlic

6 oz tomato paste

2 cups beef stock

12 oz beer

2 tsp dried thyme

2 bay leaves

3 carrots, peeled cut into bite size pieces

1 large onion, cut into large chunks

1 rutabaga, peeled and cut into bite size pieces

2 medium parsnip, peeled and cut into bite size pieces
6 red potatoes, quartered
1/2 cup frozen peas

• Season beef with salt, pepper, and garlic powder
• Heat 2 TBS olive oil in a dutch oven over medium high heat
• Brown meat in batches in a single layer (I did 4 batches)
• When all beef is browned return to pot and add garlic then saute for 2 minutes
• Add tomato paste and cook for 1 minute stirring 
• Add stock, beer, thyme, bay leaves, 1 tsp salt, and 1 tsp pepper 
• Bring to a boil, reduce heat to a simmer, and cover
• Transfer pot to a 325 degree oven and bake until beef is tender about 2 hours
• Meanwhile in a large skillet heat remaining olive oil over medium high heat
• Add vegetables and saute until vegetables become bright and take on a golden hue, about 3-5 minutes
• Add vegetables to the beef mixture and stir to combine
• Return to the oven, uncovered, and bake for about 1 hour or until sauce is slightly reduced and veggies are tender
• Remove from oven, stir in frozen peas, and allow to sit for about 5-10 minutes

This is delicious!  I opted to cut the veggies small because it is easier for the kids to eat and there are less arguments or statements about not liking certain veggies.  When everything is cubed small I can easily tell the kiddos they are potatoes.  I know tricky, but hey whatever works!

Below is the nutritional value per serving.  This recipe yields approximately 12 - 1.5 cup servings.  

Nutrition Facts

Serving Size 396 g

Amount Per Serving

Calories  389 Calories from Fat  100

% Daily Value*

Total Fat  11.1g 17%

Saturated Fat  3.3g 17%

Trans Fat  0.0g

Cholesterol  101mg 34%

Sodium  262mg 11%

Total Carbohydrates  31.4g 10%

Dietary Fiber  5.5g 22%

Sugars  7.2g

Protein  39.0g

Vitamin A 59% • Vitamin C 46% Calcium 6% • Iron 130%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in iron
• High in phosphorus
• High in selenium
• High in vitamin A
• Very high in vitamin B6
• Very high in vitamin B12
• High in vitamin C
• High in zinc

Bad points

• Contains alcohol

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