Irish Beef Stew

Add a splash of Guinness to your beef stew and call it Irish. Just save some to drink.

Beef Stew with Stout Beer

This no-nonsense, comforting beef stew is guaranteed to warm you, whether you’re Irish or not. As most stews go, it’s a humble and forgiving recipe. Cubes of beef slow-cook and braise to melting tenderness in a meaty broth, brightened by tomato and fortified with a generous glug of stout beer. The stout makes its mark in the stew with its sweet and malty notes of chocolate and coffee, adding depth and richness to the simple beef stock. Stout has a hoppy bitterness, so you need only add 8 ounces to the recipe for effect – which conveniently provides leftovers for drinking while you cook. This stew is also swimming with chunky root vegetables, which add earthy sweetness and round out the beefy component, permitting you to call this a one-dish meal, vegetables and all.

You can make this stew in one day, but if you have time and can plan ahead, I encourage you to make it the day before and chill it overnight. Not only does this allow the flavors to meld and develop, the fat will also have time to rise and solidify on the stew. The next day you can simply lift off and discard the collected fat. Feel free to add your favorite root vegetables to the stew. I always include carrots, and then add a combination of celery root, parsnip, and/or rutabaga.

Irish Beef and Guinness Stew

Active Time: 30 minutes
Total Time: 3 1/2 to 4 hours
Serves 6

2 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
1 medium onion, chopped
4 cloves garlic, chopped
1 cup stout beer, such as Guinness
1/3 cup tomato paste
3 cups beef (or chicken) stock
2 teaspoons dried thyme
2 bay leaves
2 carrots, sliced 1/4-inch thick
1 1/2 pounds root vegetables, such as rutabaga, parsnip, celery root, peeled and cut into 3/4-inch chunks

1. Preheat the oven to 300°F.

2. Heat 1 tablespoon oil over medium-high heat in a Dutch oven or ovenproof pot with a lid. Season the beef all over with salt and pepper. In batches, brown the beef on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with the remaining beef.

3. Add the onion to the pot and sauté until soft, scraping up any brown, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the beer and bring to a simmer, and then add the tomato paste, sand stir to blend.

4. Return the beef and any accumulated juices to the pot, and then add the stock, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover.

5. Bring the liquid to a boil and then turn off the heat. Cover the pot, transfer to the oven, and cook until the meat is tender but not falling apart, 2 to 2 1/2 hours, stirring occasionally. (The meat will continue to cook once the vegetables have been added.) Remove from the oven.

(At this point, the stock may be refrigerated. Let the stew cool slightly, then cover and refrigerate overnight. The next day, remove from the stew from the refrigerator at least 1 1/2 hours before serving and heat the oven to 300°F. Remove and discard any accumulated fat from the surface and gently reheat the stew in the oven before proceeding with the next step.)

6. While the stew is cooking (or reheating) heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and root vegetables and lightly season with salt. Sauté the vegetables until they brighten in color and are crisp-tender, 3 to 4 minutes.

7. Add the vegetables to the stew. Return the pot to the oven and cook, partially covered, until the meat is fork-tender and the sauce is slightly reduced, about 1 more hour, stirring occasionally. Remove the stew from the oven and taste for seasoning. Serve hot with mashed potatoes.

Simple Beef Stew Recipe

Beef Beer Stew TasteFood

Here is something for your winter dinner rotation: Chunky root vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must-have for a dreary winter night. Make a double batch over the weekend, and stretch it out over a few meals. It isn’t fancy, but it’s satisfying and delicious. Consider it a down-to-earth respite between holiday indulgences.

Simple Beef Stew

The stew tastes even better after a night in the refrigerator. Serves 4 to 6.

3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil
, divided
3 cloves garlic, chopped
1 1/2 cups dark beer, such as Porter, divided
3 tablespoons tomato paste
2 cups beef stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 medium carrots, sliced 1/4-inch thick
2 medium yellow onions, each cut into 8 wedges
2 medium Yukon gold potatoes, cut into 1-inch pieces

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the garlic and sauté over medium heat until fragrant, about 30 seconds. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the stock, 1 cup beer, the bay leaf, sugar, thyme, 1 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, about 2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Sauté until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes.
6. Add the carrots, onion, and the potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, about 45 minutes, stirring occasionally.
7. Serve warm ladled into bowls.

 

Irish Beef Stew Encore

I posted this recipe for Irish Beef Stew last March, as a nod to St. Patrick’s day and all things Irish. In one year, the post with photo has made the rounds on the web, seemingly acquiring a life of its own, attracting a following, favorited, pinged, tweeted and pinned. It’s more popular than me. According to my year-end stats, Irish Beef Stew was the top ranked TasteFood blog post of 2012. Pretty impressive for a no-nonsense beef stew in a cast-iron green pot. Perhaps it’s due to  the bottle of Guinness dumped into the stock. No matter the case, now that it’s March once again, I share this deeply flavorful stew, fortified with stout and sturdy root vegetables. Who says rock stars need to be flashy and frivolous?

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 1 minute. Add tomato paste and cook stirring, 1 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, then reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, about 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.

Round out your St. Patrick’s Day menu with these recipes from TasteFood:

avocado bruschetta tastefood

Avocado Bruschetta with Balsamic Syrup

Celery Root potatoes tf

Smashed Potatoes with Celery Root and Horseradish

stout cake tf
Chocolate Stout Pound Cake with Whiskey Cream

Beef Stew with Cognac and Red Wine

Beef Stew TasteFood 1

~ Spirited Beef Stew with Cognac and Red Wine ~

For many days I’ve been saying that it’s Beef Bourguignon weather, so I finally stopped the talk and got cooking. I made this stew over the weekend, and the weather did not relent, gifting us with a deluge of rain worthy of an ark – and a cognac and wine infused beef stew. If you have to experience a torrent of rain, I dare say this kind of food makes it enjoyable – especially when accompanied by a creamy potato gratin, a robust bottle of Zinfandel wine, and a crackling fire.

Beef Stew with Cognac and Red Wine

Ideally start the stew a day ahead of serving. Not only does the flavor improve with time, it allows the fat to rise to the top as it cools. The next day, lift off the solidified fat from the surface before you reheat the stew. Serves 6.

Stew:
Extra-virgin olive oil
3 pounds beef chuck, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
2 large carrots, chopped
1 large onion, chopped
4 garlic cloves, chopped
1 (750-ml) bottle full-bodied red wine
1 cup beef or chicken stock
4 thyme sprigs
2 bay leaves
1 (6-ounce) can tomato paste
1 tablespoon brown sugar

Vegetables:
10 ounces pearl onions
1/2 pound cremini mushrooms, ends trimmed, halved if large
2 to 3 large carrots, peeled, cut on the diagonal 1/2-inch thick
Fresh thyme sprigs

1. Pre-heat the oven to 300°F. Heat 2 tablespoons oil in a large dutch oven or oven-proof pot with a lid over medium-high heat. Season the beef with salt and pepper. Working in batches, add the beef to the pan in one layer without overcrowding. Brown on all sides. Transfer to a plate and repeat until all of the beef is browned.
2. Add the cognac to the pot and deglaze, stirring up any brown bits. Reduce by half, then pour the cognac over the reserved beef.
3. Add 1 tablespoon oil, the carrots, onion, and garlic to the pot. Saute over medium heat until the vegetables begin to soften without browning, about 4 minutes. Return the beef and cognac to the pot. Add the wine, stock, thyme, bay leaves, and tomato paste. Bring to a boil, then turn off the heat, cover the pot aand transfer to oven. Bake in oven until the meat is very tender, stirring occasionally, 2 1/2 to 3 hours.
4. Strain the liquid from the stew into a saucepan. Separate the chunks of meat from the vegetables and return to the Dutch oven. Press down on the remaining vegetables in the sieve to extract as much juice into the drained liquid as possible. Discard the vegetables.
5. Boil the liquid until the sauce is reduced by about 1/3 and somewhat thickened. As the sauce boils, skim the fat from the surface (if you are making the stew one day in advance, you may skip this step since the fat will be removed after refrigeration). Stir in the sugar and season to taste with the salt and pepper. Pour the sauce over the beef. (At this point the stew may be made one day in advance. Cool, then cover and refrigerate overnight. One hour before serving, remove from refrigerator and proceed with recipe).
6. One hour before serving the stew, prepare the vegetables. Blanch the onions in a pot of boiling water for 1 minute; drain. When cool enough to handle, remove the skins; set aside. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms and saute until light golden, about 3 minutes. Lightly season with salt and pepper and transfer to a bowl. Steam or saute the carrots until bright in color and al dente. Transfer to the bowl with the mushrooms.
7. Skim any collected fat from the surface of the stew. Heat over medium-low heat on the cooktop to loosen the stew. Add the onions, mushrooms and carrots. Continue to cook over medium-low heat until stew and vegetables are hot. To serve, ladle the stew into warm bowls and garnish with fresh thyme.