Guinness Stew is an Irish favorite, commonly found at pubs and restaurants across Ireland, and it is de-lic-ious! While Guinness stew is now very popular, the original Irish stew recipes did not contain Guinness stout at all. Irish stew was originally a peasant food created by using the most inexpensive and readily available ingredients. Because sheep were found all across Ireland, the original recipes typically contained mutton as their main protein. Throw in some starchy root vegetables for added thickness and flavor, and you had yourself a flavorful and filling stew.
Traditional recipes used mutton, onions, potatoes (prior to the potato famine) and parsley. More modern versions of the Irish stew can contain other spices as well as carrots, parsnips, turnips, or other root vegetables. They often also contain one key Irish ingredient: Guinness Irish Stout.
This particular recipe uses Guinness Irish stout, beef chuck, carrots, and a handful of spices. You may also add potatoes for extra substance.
This stew is great by itself; however, it is traditionally served with a side of Irish soda bread or over mashed potatoes. I personally enjoy serving the stew with a side of traditional Irish boxty (i.e., potato pancakes). Recipe coming soon!
2.5 pounds of beef chuck, cut into 1-inch chunks
1/4 cup canola oil
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon thyme
2 large onions, chopped
3 cloves garlic, minced
2.5 tablespoons tomato paste
3 cups of Guinness (two 12 ounce cans)
1 cup of beef stock
4 large carrots, sliced
1 large potato, cut into 1/4 inch cubes (optional)
2 bay leaves
1.5 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Fresh parsley as garnish
Combine the cubed beef and two tablespoons of canola oil in a bowl. Massage the meat and oil mixture for one minute, ensuring all meat is well-coated in oil. In another bowl, combine the flour, salt, pepper, cayenne pepper, and paprika and mix well. Sprinkle the flour mixture over the beef cubes until the beef cubes are all well-coated in the flour mixture. Continue to mix together until all of the loose pieces of flour are gone, and everything is stuck to the meat.
In a large Dutch oven or pot, heat the remaining oil over medium high heat. Add the meat cubes to the pot and sear until the meat is all browned. Add the onion and garlic and stir for two minutes. Add the tomato paste, Guinness, beef stock, carrots, potatoes (optional), bay leaves, Worcestershire sauce, and mustard to the pot. Bring to a boil. Take off the heat and move to a pre-heated 325 degree Fahrenheit oven. Allow to cook for four hours, covered. Check periodically on the stew and add more beef stock or Guinness if the stew is looking too thick.
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