Perfect Fall Recipe: Irish Beef & Guinness Stew
Alright, this is a bold statement, but I am loving my Irish Beef & Guinness Stew. I might be biased, and my taste taster (Mathew) might be biased as well. But my recipe was inspired by noteworthy Irish sources: Avoca and Darina Allen. Try my recipe and let me know if you think this American has pulled off this Irish classic.
Irish Beef & Guinness Stew
- 2 pounds (1kg) Stew Beef
- ¼ cup Flour
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 2-3 teaspoons Extra Virgin Olive Oil (EVOO)
- 1 chopped Onion
- 3-4 chopped Carrots
- 3-4 chopped Celery stalks
- 1 minced Garlic clove
- 6 small to medium chopped Tomatoes (with seeds and juices)
- ¼ cup (4 Tablespoons) Tomato Paste
- 1 pint of Guinness
- 2-3 sprigs fresh Thyme and Rosemary
- Coat the beef chunks liberally with flour, salt and pepper.
- Preheat a Dutch oven on medium to high heat.
- Coat the bottom of the pan with EVOO, add prepared beef to pan and brown the meat on all sides.
- Once meat is browned add the onion. Cook onion 5-7 minutes, then add the carrots, celery, and garlic. Cook an additional 5 minutes.
- Add the tomatoes, tomato paste, and stir.
- Gradually add the Guinness, and herbs to the pot, cover, and bring everything to a boil.
- Once boiling turn down to simmer. Gently simmer for 3-4 hours, stirring occasionally, until meat is tender.
- Serve warm in a bowl topped with mashed potatoes and Irish Brown Bread. (Click here for the best Brown Bread recipe).
Note, make enough to have leftovers, it's too close to call but it might be better the next day.