This Irish Pot Roast Stew takes a bit of time (several steps over two days) and it’s absolutely worth it. Your labor of love and a list of fresh ingredients will result in rich, beefy flavors and tender vegetables stewed together in a hearty base. It may be the best stew you’ve ever tasted!
Make Irish Pot Roast Stew
- 4 pounds [url href=”http://www.certifiedangusbeef.com” target=”_blank” title=”Certified Angus Beef brand”]Certified Angus Beef ® brand[/url] chuck roast[br][b]Day One Ingredients[/b]
- 2 tablespoons coarse kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons vegetable or canola oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 (6-ounce) can tomato paste
- 1 (12-ounce) bottle Guinness beer (or comparable stout)
- 2 cups beef stock[br][b]Day Two Ingredients[/b]
- 2 tablespoons butter
- 2 onions, large dice
- 2 carrots, large dice
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- 2 tablespoons caraway seeds
- 1/2 head cabbage, cored and thinly slice
- 1 (12-ounce) bottle Guinness beer
- 2 large Idaho ® potatoes, peeled and cut in large dice
- 1 1/2 cups apple butter (11-ounce jar)
- 1/4 cup minced fresh flat-leaf Italian parsley
- Season roast on all sides with salt and pepper. Put oil in a large heavy-bottom pan on stovetop over medium-high heat.
- When oil is hot, just as it begins to smoke, add the chuck roast to the pan. Sear for 3-5 minutes on each side; remove from pan.
- Add onion, carrot, celery, thyme and bay leaves and sear for 1 minute. Add tomato paste and beer and bring to a boil, scraping brown bits from bottom and sides of pan. Transfer to a slow cooker, add roast and beef stock, cover and braise on low until roast is fork tender, about 5 hours.[br][b]Day Two Instructions[/b]
- Remove roast from gelatinous liquid. Cut roast into 3/4-inch cubes and set aside.
- Discard fat, bay leaves and thyme sprigs while reserving roasted vegetables and cooking liquid.
- In a blender puree roasted vegetables with liquid until smooth; set aside.
- In a large pot (at least 6 quart), add butter, onions, carrots, garlic, allspice, caraway and cabbage. Stir over medium heat for 3-5 minutes. Add beer and bring to a boil.
- Stir in potatoes, reserved vegetable puree, apple butter and beef.
- Return to a boil, reduce heat to low and simmer 30 minutes, until potatoes become soft.
- Serve in large bowls garnished with fresh parsley.