Guinness Beef Irish Stew. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours. Nothing speaks comfort like a good beef stew.
Delicious homemade Irish beef stew recipe that is jam-packed with root vegetables, beef stew meat and herbs that are simmered in a stout beer broth.
Tender morsels of Guinness-braised chuck, served in a crock and topped with pillow-y maple bacon & jalapeno dumplings and a dollop of fresh chive cream.
Form into small dumplings about a tablespoon.
You can have Guinness Beef Irish Stew using 17 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Guinness Beef Irish Stew
- It's 1 1/2 lb of well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks.
- You need 1/4 cup of Olive oil.
- You need 6 clove of of garlic.
- It's 6 cup of Beef broth.
- You need 2 cup of Carrots peeled/ bite sized.
- It's 1 cup of Celery bites sized pieces.
- You need 1 of Guinness.
- It's 1 cup of Red wine.
- You need 3 lb of russet white potatoes cut into 1/2 inch cubes.
- You need 3 tbsp of Tomato paste.
- It's 2 tbsp of Thyme.
- You need 1 tbsp of Sugar.
- It's 2 of Bay leaves.
- Prepare 1 cup of Water.
- It's 1 tsp of Salt and pepper.
- It's 2 tbsp of Worshishire sauce.
- It's 2 tbsp of Butter.
Steam directly on braising liquid or just plain seasoned beef stock in a covered. Irish stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. This particular stew has all of the classic trimmings of a good Irish stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish. Guinness Beef Stew is hearty, rich and perfect for supper on St.
Guinness Beef Irish Stew step by step
- Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another.
- Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 2 hours stirring occasionally..
- While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for two hours.
- Add the onions, carrots, and the potatoes. Salt and pepper. Simmer uncovered until vegetables and beef are very tender, about 40 minutes- an hour. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve. Simply restaurants.com.
Patrick's Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl! And for more luck of the Irish, make sure to complete your meal with a loaf of. This Irish beef stew, slow-simmered with a bottle of Guinness until it's perfectly rich and cozy and delicious, and will warm you up down to your bones.