Guinness Irish Stew
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Total Time: 3 hrs
|4 pounds||boneless beef chuck roast, cut into 1 1/2-inch cubes|
|2 tablespoons||vegetable oil|
|1/4 cup||all-purpose flour|
|2 pinches||salt, or to taste|
|2 pinches||black pepper, or to taste|
|2 pinches||cayenne pepper|
|1/4 cup||vegetable oil|
|2||yellow onions, chopped|
|4 cloves||garlic, crushed|
|1/4 cup||tomato paste|
|1 teaspoon||water, or as needed|
|3 cups||irish stout beer (such as guinness®), divided|
|2 sprigs||fresh thyme|
|4||large potatoes, chopped|
|2 cups||chopped carrots|
|2 tablespoons||chopped fresh parsley|
Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.