Irish Beef and Guinness Stew Recipe
Ingredients:
2 lbs (900 g) beef chuck, cut into 1-inch cubes
Salt and pepper, to taste
3 tbsp vegetable oil, divided
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, sliced
2 celery stalks, sliced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 can (14.9 oz/440 ml) Guinness stout
4 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp dried thyme
2 bay leaves
1 lb (450 g) potatoes, peeled and cut into chunks
Fresh parsley, chopped (for garnish)
Instructions:
Prepare Beef:
Season the beef cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, about 5-7 minutes per batch. Remove and set aside.
Cook Vegetables:
In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Tomato Paste and Flour:
Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2 minutes to eliminate the raw flour taste.
Deglaze and Simmer:
Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
Add the beef broth, Worcestershire sauce, brown sugar, dried thyme, and bay leaves. Return the browned beef to the pot and stir to combine.
Add Potatoes:
Add the potatoes to the stew. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef and potatoes are tender.
Adjust Seasoning and Serve:
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with chopped fresh parsley.
