Description
Originally created for St. Patrick’s Day, this hearty beef stew has become one of my favorite cold-weather meals. Tender, slow-cooked beef mingles with earthy root vegetables like parsnips, turnips, and sunchokes for an Irish-style dish that’s rich in protein, full of fiber, and deeply nourishing — the ultimate comfort food.
Ingredients
- 1 ½ lbs (680 g) 100% grass-fed beef (ask your butcher for the best cut for stew)
- ¼ cup extra-virgin olive oil (plus more as needed)
- 2 large parsnips (or 3–4 small), peeled and chopped into small chunks
- 1 large turnip, peeled and chopped into big chunks
- 3 medium sunchokes, peeled and chopped into medium chunks
- 2 medium sweet onions, roughly chopped
- 6 garlic cloves, minced
- 2 cups beef stock (preferably 100% grass-fed)
- 1–2 cups water (adjust for desired consistency)
- ½ cup dry red wine
- 1 large bunch fresh parsley, chopped
- 3 small spring onions, cut into ½-inch (1.5 cm) pieces
- 2 bay leaves
- 1 tsp dried thyme or a few fresh sprigs
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp Hungarian paprika
- Salt and freshly ground black pepper, to taste
- 1 tbsp arrowroot powder or tapioca flour (optional, for thickening), dissolved in cold water
Instructions
BROWN THE BEEF
- Pat the beef cubes dry with paper towels and season generously with salt.
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Brown the beef in batches, avoiding overcrowding the pan for the best sear. Add more oil as needed.
- Once all the beef is browned, return it to the pot.
BUILD THE BASE
- Add the minced garlic and sauté for about 30–40 seconds, until fragrant.
- Pour in the beef stock, red wine, and water. Stir, scraping up any browned bits from the bottom of the pot.
- Add the bay leaves, thyme, allspice, and nutmeg.
- Bring to a boil, then reduce the heat to the lowest setting. Cover and simmer gently for about 1 hour 15 minutes.
PREPARE THE VEGETABLES
- While the meat simmers, heat a bit more olive oil in a separate skillet over medium heat.
- Sauté the onions and parsnips for about 10 minutes, until softened.
- Stir in the paprika, quickly mixing to prevent it from burning (add a splash of water if needed).
- Add the turnips and sunchokes, stirring well. Cook for another 3–4 minutes.
COMBINE AND SIMMER
- Add the sautéed vegetables to the pot with the beef.
- Simmer uncovered for about 45 minutes, allowing the stew to thicken naturally and the flavors to meld.
- Taste and season with salt and pepper as needed.
FINISH THE STEW
- If desired, skim excess fat from the surface.
- If you prefer a thicker stew, stir the arrowroot mixture into a ladleful of hot stew liquid, then return it to the pot. Simmer for 5 minutes to thicken.
- Stir in the fresh parsley and spring onions just before serving.
Notes
Serve hot with a simple raw cabbage salad or lightly steamed vegetables for a complete, grounding meal.