Guinness® Irish Stew

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Description

With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Ingredients

  • 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
  • 2 tablespoons vegetable oil
  • ¼ cup all-purpose flour
  • 2 pinches salt and ground black pepper, or to taste
  • 2 pinches cayenne pepper
  • ¼ cup vegetable oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, crushed
  • ¼ cup tomato paste
  • 1 teaspoon water, or as needed
  • 3 cups Irish stout beer (such as Guinness®), divided
  • 2 sprigs fresh thyme
  • 4 large potatoes, chopped
  • 2 cups chopped carrot
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  2. Whisk flour
  3. salt
  4. black pepper
  5. and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  6. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes
  7. working in batches
  8. until beef is browned on all sides
  9. 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  10. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned
  11. 5 to 10 minutes.
  12. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium
  13. cover Dutch oven
  14. and simmer for 5 minutes.
  15. Pour half the Irish stout into the onion mixture
  16. and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
  17. Cover Dutch oven
  18. reduce heat to low
  19. and simmer for 2 hours. Add potatoes and carrots and simmer
  20. stirring every 20 minutes
  21. until potatoes are soft
  22. about 1 hour. Adjust salt as needed; garnish with parsley.

Prep Time: 20 mins

Cook Time: 3 hrs 15 mins

Total Time: 3 hrs 35 mins

Servings: 10

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