Beef and Irish Stout Stew recipe

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Ingredients

2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 ½ cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Nutrition Info

518.5 calories
carbohydrate: 14.2 g
cholesterol: 101.3 mg
fat: 36.1 g
fiber: 2.4 g
protein: 29.4 g
saturatedFat: 12.9 g
servingSize: -
sodium: 160.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

  2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute, pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

  3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Recipe Yield

6 servings

Recipe Note

This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.

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