Guinness® Irish Stew

Guinness® Irish Stew

by Stephanie Hansen 1 year ago
4.3 (10)
3 hours
526.5 kcal
37.2 g carbs
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
Directions
  1. 1. Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  2. 2. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  3. 3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  4. 4. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
  5. 5. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
  6. 6. Pour half the Irish stout into the onion mixture, 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.
  7. 7. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts
serving: 10 servings
calories: 526.5 kcal
carbohydrates: 37.2 g
protein: 25.8 g
saturated fat: 9.3 g
cholesterol: 82.5 mg
sodium: 133.4 mg
fiber: 4.8 g
sugar: 4.2 g