I admit that I usually don’t get all hyped up about St. Patrick’s Day, but I do get excited about unique ingredients for cooking. So, as promised, here is the second post inspired by a bottle of Guinness Stout (that we somehow managed not to drink this week) which is a wonderful excuse to cook an Irish-themed meal for St. Patrick’s Day. Irish Beef Stew with Guinness is a no-nonsense kind of stew that you would expect from your mother or grandmother. Fortified with stout beer and sturdy root vegetables, this hearty no-frills stew will warm and comfort you – just like a woolen fleece on a misty grey day.
Irish Beef Stew
As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6.
3 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces
Salt
Freshly ground black pepper
4 cloves garlic, chopped
1/3 cup tomato paste
2 cups beef stock
1 1/2 cups stout beer
2 teaspoons dried thyme
2 bay leaves
3 large carrots, sliced 1/4-inch thick
1 large yellow onion, cut in 1-inch pieces
1 large rutabaga, cut in 3/4-inch pieces
1 large parsnip, cut in 3/4-inch pieces
Preheat oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Saute 2 minutes. Add tomato paste and cook stirring, one minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil; reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, 1 1/2 to 2 hours.
While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Saute the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.
Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning. Serve hot with mashed potatoes.
If you like this, you might enjoy these recipes:
Cassoulet from TasteFood
Senegalese Lamb Stew from Leite’s Culinaria
Pork Stew with Prunes and Armagnac from TasteFood
Polish Hunters Stew from Simple Recipes
West African Chicken and Peanut Stew from Kalyn’s Kitchen
Facebook
Pinterest
RSS
Twitter
Sounds terrific, especially with the big storm heading to San Diego this weekend. Love your overhead shot here…
That stew looks mighty tasty and mouthwatering! A great dish.
Cheers,
Rosa
Hi, I would like the opportunity to share our version, i know the video is in Portuguese but as video, its pretty self explanatory, and google can translate the recipe.
thanks
J.
I love simple and straight forward and delicious, this recipe wins on all counts!! I look forward to making it.. c
If this stew is humble, I think that’s the best kind of stew. Beautiful!
Pingback: #MenúdelDía: Especial San Patricio (17/03/2012) | Dronte Estofado
I don’t pay much attention to St. Paddy’s Day either, but I promise I would if I had a big bowl of this deliciousness staring up at me.
I always love your photos. This one is particularly amazing, as is the recipe.
My parents would LOVE this stew! Maybe I’ll make it for our weekly dinner at their house.
I’m inspired to make this Irish beef stew with Guiness. Thank you for sharing. -Tia
Oh Lynda, you are making me sorry we just polished off the last bottle of Guinness! The stew looks delicious. I think I’ll give it a try with a bit of Lagunitas IPA (our favorite for the other 364 days of the year)!
oh this look goooooood! I love the layer or red grease lingering on the top. Gimme a big old piece of bread right now!
Love this, Lynda! It looks so colorful and flavorful, and I bet it was absolutely delicious. I agree about St. Patrick’s Day. Last time I checked, mint and green food coloring weren’t Irish ingredients but it sure is fun to play with different ingredients in cooking.
Declared “A keeper! Definitely.” by my husband. It really was great. Thanks for the recipe.
Pingback: Nine Tips for a Great Weekend | Good Life Road
Kind of a cold day today…..so I made this! Mmmmmm, so delicious and did I mention how great it made the house smell????
My stomach just took a bite out of my rib cage. I’m sitting here starving, and the wife has my car. Then, as luck would have it, I stumble across this picture of what has to be the holy grail of comfort foods.
… anyhow, looks pretty good.
I recommend using turnip instead of parsnip. Parsnip was too sweet in such a savory dish. Also, try it in the slow cooker! Yum! Just add more broth, Guiness, and paste. No oil or browning necessary. Cook on low for 6 hours.
Best beef stew I’ve ever tasted. Didn’t have Guiness so I used Blue Moon. Added sweet potato. The onions give it a sweet onion soup flavor. So delicious. Making it again tomorrow
Thanks for letting me know! Sweet potato is a great addition.
Cooking it right now. Can’t wait to taste it. Hope hubby will enjoy after a cold fishing trip. Thank you for the recipe.
My husband and I were married on St. Patrick’s Day last year so I was looking for a great, authentic meal to make for our anniversary. Thank you for the inspiration.
Pingback: Diet March 2013 Menu | OAMC from Once A Month Mom
Pingback: Mouth Watering Mondays | Noshing With The Nolands
Pingback: Stews and casseroles from around the world | FoodOpera