Irish-Style Beef and Ale Stew with Cabbage and Potatoes
Equipment
- Dutch Oven
- Knife
- Cutting Board
Ingredients
- 1 1/2 pounds beef chuck, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 4 medium potatoes, cubed
- 1/2 head green cabbage, chopped
- 12 ounces ale
- 2 cups beef broth
- 1 teaspoon dried thyme
- Salt and black pepper
- Chopped fresh parsley for serving
Instructions
- Heat the vegetable oil in a Dutch oven over medium heat. Add the beef cubes in batches and brown them on all sides, then remove to a plate.
- Add the onion and garlic to the Dutch oven. Cook for 3 minutes until the onion softens.
- Return the beef to the pot. Stir in the carrots, potatoes, and cabbage.
- Pour in the ale and beef broth. Add the thyme along with salt and black pepper to taste.
- Bring the mixture to a simmer. Cover the Dutch oven and cook for 2 hours, stirring once or twice, until the beef is tender.
- Ladle the stew into bowls and top each serving with chopped fresh parsley.
Notes
Add the cabbage in the last 45 minutes if you want it to keep more bite. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Irish
Equipment: Dutch Oven, Knife, Cutting Board
Cuisine: Irish
Equipment: Dutch Oven, Knife, Cutting Board