Irish Beef and Guinness Stew
Hearty beef stew with Ireland's famous dark stout
Ingredients
Instructions
-
Prepare the beefPat the beef chunks dry with paper towels and season generously with salt and pepper. Toss the beef in flour until lightly coated, shaking off excess.
-
Brown the meatHeat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
-
Cook the aromaticsIn the same pot, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
-
Deglaze and simmerPour in the Guinness, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by about a quarter, about 5 minutes. Return the beef to the pot, add the beef stock, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
-
Add vegetablesAdd the carrots, parsnips, and potatoes to the pot. Continue to simmer, covered, for another hour or until the beef is very tender and the vegetables are cooked through.
-
Finish the stewRemove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. If the stew is too thin, increase heat and simmer uncovered for 10-15 minutes to reduce the liquid. If too thick, add a bit more beef stock.
Nutritional Information
485
Calories
per serving
38
Protein
g
32
Carbohydrates
g
19
Total Fat
g
7
Saturated Fat
g
5
Fiber
g
8
Sugar
g
820
Sodium
mg
12
Vitamin C
mg
4.5
Iron
mg
Irish Beef and Guinness Stew is Also Known As
Stobhach Gaelach, Irish Stew with Guinness, Dublin Coddle with Beef or Guinness Beef Casserole
