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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.


  • 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



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.


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


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


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

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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