Americans love to celebrate St. Patrick’s Day, whether they’re Irish or not. Among the many reasons why that’s the case is the fact that it’s one day of the year where you can look forward to preparing a warm, hearty, comforting meal. But you don’t have to go the familiar corned beef and cabbage route if you don’t want to. In fact, an amazing way to enjoy Wagyu stew meat, chuck roast, or even a top or round roast is with a traditional Irish beef stew.
This recipe incorporates melt-in-your-mouth root vegetables with chunks of tender, marbled Wagyu beef. You’ll notice traditional Irish Guinness in the recipe, but any nice full stout will work perfectly. The flavors in this Irish stew are subtle, but the end result is a rich bowl of comfort food, fit for anyone looking to pay homage to the Emerald Isle on St. Patty’s Day.
- 2 pounds of Wagyu stew meat (or an equivalent amount of Wagyu chuck roast, top or round roast cut into bite-sized chunks)
- 2 teaspoons of salt
- ½ teaspoon of fresh ground black pepper (or to taste)
- 3-6 minced garlic cloves (as little or as much as you’d like)
- 1 medium onion, chopped into chunks
- 2 pounds of golden yellow potatoes, peeled and cut into chunks
- 1.5 cups of carrots, peeled and cut into chunks
- 1.5 cups of parsnips, peeled and cut into chunks
- ¼ cup of good quality olive oil
- 4 cups of beef bone broth
- 2 cups of beef stock or water
- 1 cup of Guinness
- ½ cup of your favorite dark red wine
- ¼ cup of tomato paste
- 1 teaspoon of dried thyme
- 1 bay leaf
- Fresh parsley for serving (optional)
- Bring your Wagyu stew meat out of the refrigerator and allow it to come to room temperature for about 1 hour. Heat the olive oil in a large pot or Dutch oven over high heat. Gently brown the Wagyu beef on all sides for about 2 minutes total. You might have to sauté the beef in batches, as to not overcrowd the pan. Sprinkle 1 teaspoon of salt as it’s cooking. Once lightly browned, remove the meat and set aside. You’re not cooking through here, just browning.
- In the still-hot oil and juices, toss onions and garlic and cook for 5-10 minutes. Then, add potatoes, parsnips, and carrots and cook until lightly browned. Add in all liquid ingredients, including tomato paste, thyme, pepper, and bay leaf. Then, gently add the Wagyu beef and simmer on low for 1.5-2 hours until the meat is tender. Be sure to stir every 15-20 minutes or so. Check for salt and add more if needed.
- Transfer to serving bowls and sprinkle fresh parsley on top, if using. Enjoy!