4peeled medium diced large Yukon or russet potatoes
2tablespoonschopped fresh parsley
1tablespoonchopped fresh thyme
sea salt and pepper to taste
Instructions
Add 2 tablespoons of olive to a large pot over medium-low heat.
Sauté the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.
Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender while occassionally stirring.
Remove the vegetables from the pot and set them aside on a plate or in a bowl.
Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
Once the oil begins to smoke lightly, add in the beef and cook for 4-6 minutes or until browned on all sides while stirring every 20 to 30 seconds.
Over medium heat, stir in the tomato paste until coated and pince for 2 to 3 minutes or until it becomes a rust color.
Pour in the beer and cook over medium-low heat for 1 to 2 minutes or until it becomes thick and slightly reduced in the amount of liquid.
Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
Add the cooked vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
Finish with parsley, thyme, salt, and pepper and serve.
Notes
Make-Ahead: For freshness it’s best to serve this soup once it is finished cooking. However, it can be made up to 2 days ahead.How to Store: Cover and keep in the refrigerator for up to 5 days. It will freeze well covered in the freeze for up to 2 months. Be sure to thaw in the fridge for 1 day before reheating.How to Reheat: Add the desired amount of Irish beef stew to a small pot and cook over low heat until hot.After adding the beer, I mentioned reducing it. This simply means some of the liquid evaporates while becoming more concentrated in flavor. You would only reduce the amount of liquid in this recipe by a few tablespoons so that the beer flavor profile still comes through." Pince” is a French term for browning the paste in beef fat over low heat until it becomes rusty. This adds more flavor and helps to thicken the dish.This serves 8 people, but because of the tremendous storage options, we always freeze the leftovers.The Guinness beer in this recipe adds incredible body and flavor to the soup. Since most stout beers mimic the dark coffee taste, you will absolutely get some of those flavor notes in the soup.If you want an extremely thick soup, try mixing in a roux once it's done.