Irish Beef Stew with Guinness
The one year I didn’t make this and made a “healthier” version, yeah, had to make it the following weekend. It just didn’t feel like St. Patrick’s Day to myself and my family!
Irish Beef Stew with Guinness
Prep: 30 minutes
Cook: 2 hours
Ingredients
- 2 tablespoons olive oil
- 3 bay leaves
- 2 lbs beef stew meat, cut into 1 1/2 inch cubes (with some fat left on the meat)
- 1 large yellow onion, peeled and cut into 1/4 slices
- 2 garlic cloves, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2-3 tablespoons all-purpose flour
- 3/4 cup beef stock (or use canned)
- 1/2 cup Guinness stout (must be in can, not bottle)
- 1 tablespoon parsley, chopped
- 1/2 lb carrots, sliced into coins
- salt and black pepper, freshly grounded
Directions:
- Heat your oven to 275˚.
- Heat a 6-quart oven proof pot on medium-high heat. Once it is warmed up, add two tablespoons olive oil and 3 bay leaves.
- Cook the bay leaves for a minute then add the stew meat.
- Brown the stew meat on both sides on medium-high heat until the sides are brown.
- Add the onion and cook for a few minutes until the onions are clear.
- Reduce your heat to low. Add the garlic, thyme, rosemary and flour while stirring with a wooden spoon. (wooden spoon works best to get any flour/meat mixture off of the bottom of the pot and it adds to the flavor!) Continue to stir until the mixture feels smooth as you stir.
- Add the beef stock and Guinness to your stew, stirring until the stew thickens.
- Add the remaining ingredients – parsley, carrots, salt and pepper and cover with a lid.
- Place the pot with the lid on into the oven for 2 hours. During the two hours, check how it is doing and stir it to help mix in the flavor.
- Check if you need more salt and pepper before serving.