On our trip to Ireland this past August, we had many opportunities to taste traditional Irish beef stew. What differentiates Irish beef stew from other beef stews is, of course, the addition of Guinness stout. Here's my take on this iconic dish after experimenting with several versions I found in cookbooks and online. So delish that it will warm the cockles of your heart!
INGREDIENTS:
3 slices bacon, diced
3 lbs. beef chuck, cut into 1" cubes
3 tbsp. flour
2 medium onions, chopped
6 cloves garlic, minced
4 medium Yukon gold potatoes, cut into 1" dice
4 large or 6 medium carrots, cut into 1" pieces
3 celery ribs, cut into 1/2 inch slices
Two 11-oz. bottles Guinness Extra Stout
2 tbsp. Worcestershire sauce
1/4 cup tomato paste
1 tsp. dried thyme (or 2-3 sprigs of fresh thyme)
1 tsp. dried rosemary (or 1 sprig of fresh rosemary)
2 bay leaves
2 cups beef broth (2 cups hot water + 2 tbsp. beef base e.g., Better than Bouillon)
4 cups water
2 tsp. kosher salt
1 tsp. black pepper
1. Place the cubed beef onto a foil-lined baking sheet; season well with salt and pepper and toss to combine (I use my hands with disposable gloves to do this). Sprinkle the flour over the seasoned beef and toss to combine; set aside.
2. Add 2 tsp. vegetable or grape seed oil in a large pot or Dutch oven and heat over medium. Add the diced bacon and cook, stirring occasionally for 5-7 minutes, until browned. Remove the bacon to a paper towel lined plate and set aside.
3. Add 1 tbsp. of vegetable or grape seed oil to the bacon drippings in the pot and heat over medium. Add the floured beef to the pot in batches in a single layer (do not overcrowd or the beef will steam instead of browning). Brown the beef cubes on all sides, turning over with tongs; remove to a platter and continue browning remaining beef until done.
4. To the same pot, add the onions and sauté until lightly browned, about 8-10 minutes, stirring occasionally and adding a little more oil if needed. Add minced garlic and stir for 10-20 seconds.
5. Add the Worcestershire sauce and tomato paste and stir to combine; add the diced potatoes, carrots and celery, and stir constantly for 2-3 minutes.
6. Turn heat up to high and add the Guinness stout; bring to a boil and stir, scraping up the brown bits on the bottom of the pot. Boil for 1-2 minutes to cook off the alcohol.
7. Add the beef back to the pot, along with the reserved bacon. Stir in 2 cups of beef broth, 4 cups of water, thyme, rosemary and bay leaves; bring to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours.
8. Before serving, season with 2 tsp. kosher salt and 1 tsp. black pepper.
Season beef with salt and pepper, then toss with flour.
Bacon, carrots, onion & celery.
Potatoes and garlic.
Brown the bacon in 2 tsp. of oil, then remove to a plate.
In same pot, add 1 tbsp. oil and brown the beef in batches.
After browning the beef, add the onions and sauté until lightly browned.
Add the garlic and sauté for 20 seconds, then vegetables. Stir in Worcestershire and tomato paste.
Add 2 bottles of Guinness stout and boil for 2 minutes.
Add beef, herbs, beef broth and water; bring to a boil, then reduce heat to simmer; cover and cook for 2 hours.
Season with 2 tsp. kosher salt and 1 tsp. pepper before serving.
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