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Irish Beef Stew

Say farewell to winter with this warm, scrumptious stew. Beef, potatoes, carrots, and peas come together in a simple braise right on the stovetop.

Chef Tip: Salt as you go, especially in a braise like this. You want the salt to cook into each ingredient, not float on the top of the stew at the end.

Ingredients

  • Olive oil

  • Salt and pepper

  • 3 large carrots, cut into medium chunks

  • 2 celery stalks, chopped

  • 1 yellow onion, chopped

  • 1 lb. stew beef (chuck or round)

  • ½ cup red wine

  • 4 cups beef stock

  • ½ cup frozen peas

  • 1 ½ lbs. baby potatoes

  • Haven’s Kitchen Herby Chimichurri

Steps

STEP 1

Season beef with salt and pepper. In a heavy-bottomed pot with a lid, heat olive oil until shimmering. Sear beef on all sides. When browned, transfer beef to a plate.

STEP 2

Add carrots, celery, and onions to the pot and cook until onions are translucent. Deglaze with wine, picking up any browned bits.

STEP 3

When wine evaporates, add stock, ½ pouch Herby Chimichurri, and return beef to the pot. Bring to a boil

STEP 4

Add potatoes and peas. Reduce heat to a simmer and cover pot. Simmer 2-2 ½ hours until beef is tender. Serve and enjoy.

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

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