- YIELDS | 6-8 SERVINGS
- PREP TIME | 20 MINS
- COOK TIME | 90-120 MINS
We are all a wee bit Irish on Saint Paddy’s Day! Why not make it official with this Irish Stout Stew. I scoured The Internet for an authentic recipe. I found a couple that I liked, combined them, removed a few steps I felt were unnecessary and came up with this rich, velvety, veggie packed beef stew. One of my favorite things from looking at the recipes from Irish websites is how they use the word “substances” instead of “ingredients.” Be sure to keep the root vegetables chunky! Who doesn’t love less chopping? I use the classic combination of carrots, celery, and onion along with mushrooms but you can sub in parsnips or any other favorite root vegetable.
- 3 pounds beef chuck roast, cut into cubes
- 1 teaspoon dried rosemary
- 1/2 teaspoon floor black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt separated
- 3 tablespoons all-purpose flour separated
- 3 tablespoons olive oil
- 1 large white onion chopped
- 4-5 cloves garlic peeled and minced
- 4 large celery stalks, coarsely chopped
- 3-4 large carrots peeled and coarsely chopped
- 8-10 ounces baby Bella mushrooms, halved
- 1 15-ounce can Guinness or any other dark beer
- 1 cup beef broth separated
- 2 tablespoons Worcestershire sauce
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- Several sprigs of fresh thyme, chopped
- 1 large sprig rosemary, stemmed and chopped
- Kosher salt and freshly ground pepper
- Noodles, mashed potatoes, or crusty bread to serve with, optional
- Rinse, dry, and cube the beef into 2-inch pieces or purchase pre-cut beef and put it into a bowl large enough to easily mix the ingredients.
- In a small bowl, add the rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, if using maple syrup, wait to add. 1.5 teaspoons salt, the flour and mix well.
- Cover the beef, and let it sit in the refrigerator for 30 minutes and up to a couple of hours.
- To a large Dutch oven over medium-high heat, add the olive oil and brown the meat in batches, about 3-5 minutes on each side. Remove the meat from the pot and set aside.
- Pour 1/2 cup of the broth into the pot and scrape up the brown bits from the bottom and sides of the pot.
- Add the remaining olive oil to the pan, add the onion, sprinkle with 1/2 teaspoon of the salt and sauté the onion until translucent and then add the garlic and cook for 1-2 more minutes.
- Add the celery, carrots, and mushrooms to the pot and sauté until tender but still firm, about 5-7 minutes.
- Add the remaining broth and the beer, Worcestershire sauce, tomato paste, maple syrup, and the remaining salt, and mix well. Add the thyme and rosemary and mix.
- Bring the stew to a boil and then turn the heat down to simmer and cook for about 1 1/2-2 hours. The stew will begin to thicken as it cooks.
- Add any additional salt and pepper to taste. Serve over noodles, with mashed potatoes or a loaf of crusty bread.
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