Beef and Guinness Stew
It’s think it’s pretty safe to say that “traditional” is a loose term in cooking- especially when it comes to something as as familiar as Irish stew. What started as a peasant dish, meant to be cheap and feed lots of people, Irish stew has evolved into a world wide house hold staple. So along with that, many “traditional” Irish stew recipes have popped up. This is a recipe that everyone has their own spin on………and I’m no different! Found on more than just Irish household tables, stew is comforting, filling and what I think is the near perfect meal to gather around the table for.
A typical Irish stew is made with lamb or mutton but I like to use beef. Whenever I make stew, I buy a whole chuck roast and cut it myself. I feel like I have more control of the quality of the meat in my stew and I like smaller pieces than what you find at the grocery store labeled “stew meat.” You could use whatever vegetables you wanted in this stew- some celery root or parsnips would be great. But this time, I stuck to the basics and kept things simple.
You know what really makes this stew? A bottle of Guinness Irish Stout. So even if you’re not a drinker, buy a bottle of Guinness and use it for this stew. It creates the most amazing base to this stew that you can’t get using something else. The alcohol cooks off and imparts the deepest, richest flavor. I’ve said it before and I’ll keep on saying it: soups and stews are ALWAYS better when you make them a day or two before you plan to serve them. So plan ahead people!
Hope you enjoy the stew and happy cooking!!Print
- 1 3-4 lb beef chuck roast, trimmed and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tablespoon lawrey’s seasoned salt
- 3 tablespoons vegetable oil
- 3 carrots, washed and cut into 1/2-inch slices
- 3 celery stalks, washed and cut into 1/2-inch slices
- 1 large onion, chopped
- 10 cloves garlic, roughly chopped
- 1 1/2 lb yukon gold potatoes, cleaned and cut into 1/2-inch cubes
- 1 12 oz can tomato paste
- 1 14 oz bottle Guinness Irish Stout
- 32 oz beef broth
- 2 cups frozen peas
- salt and pepper
- In a large bowl, toss beef with flour and seasoned salt; set aside.
- In a large stock pot, heat oil over medium high heat. Add beef and cook about 5 minutes, not stirring to often so meat browns on each side.
- Add carrots, celery, onion, garlic, potatoes, tomato paste, beer and beef broth. Give the stew a good stir and try to scrape up as many of the brown bits of bottom of pan as you can. Bring to a boil; reduce heat to low, cover, and cook 2-3 hours, stirring occasionally.
- Stir in frozen peas and cook 5 minutes.
- Season with salt and pepper to taste.
- You can serve immediately but this stew is best when made a day or two ahead.