Estofado irlandés

Ingredientes

• 1 tablespoon extra-virgin olive oil
• 1 1/4 pounds beef (top round, cut into 3/4-inch pieces)
• 3 cloves garlic (minced)
• Salt (to taste)
• Black pepper (to taste)
• 1 medium onion (coarsely chopped)
• 3 medium carrots (peeled and cut into 3/4-inch pieces)
• 2 medium parsnips (cut into large chunks (optional))
• 3 cups reduced-sodium beef broth
• 4 medium russet potatoes (peeled and cut into large chunks)
• 1 tablespoon chopped fresh rosemary
• 1 leek (coarsely chopped)
• 2 tablespoons chopped fresh parsley (optional)

Preparación

1. 1

   Heat the oil in a large pot over medium-high heat. Add the beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.

2. 2

   Add the onion, carrots, and parsnips and cook for 3 to 4 minutes. Stir in the broth and bring to a boil. Reduce the heat to low and simmer for about 75 minutes, or until the meat is tender.

3. 3

   Stir in the potatoes and simmer for another 30 minutes. Add the rosemary and leeks. Continue to simmer, uncovered, until the potatoes are tender. Do not overcook, so the potatoes don't fall apart.

4. 4

   Season with additional salt and pepper, if desired.

5. 5

   Serve hot and garnish with parsley, if desired.