Irish stew would be typically prepared with lamb, mutton to be exact, but beef is an acceptable substitution. **under construction*

Yield: 8 servings
Beef & Guinness Stew

Prep Time
10 minutes
Cook Time
2 hours
Additional Time
5 minutes
Total Time
2 hours 15 minutes
Ingredients
- 4 slices bacon
- 2.5 lbs chuck roast
- 2 med onions, diced
- 3 large carrots, sliced
- 3 celery stalks, diced
- 1.5 lbs gold potatoes, bite-size pieces
- 1 garlic clove
- 4 sprigs fresh thyme
- 2 tbsp fresh chopped parsley
- 2 large bay leaves
- salt and pepper to taste
- 2 tbsp flour
- 1 bottle of Guiness
- 3 cups Chicken or Beef broth (enough to cover the stew after adding the Guiness)
Instructions
- Render the bacon in a large over med heat. When crisp, remove to a heat-safe plate/tray.
- Salt and pepper the chuck roast then dust with the flour. Sear all sides in a hot pan with the bacon drippings. Remove to a heat-safe plate/tray.
- Add the onion, carrots, and celery to the same pan and sauté until soft and aromatic.
- Deglaze the pot with the Guiness.
- Add back the seared roast. Add the carrots, potatoes, and herbs. Add enough broth to just cover the stew ingredients.
- Bring to a simmer. Continue at a simmer until the roast is fall apart tender - about 2 hours.
- Remove bay leaves and any herb stems.
- Thicken sauce if desired (see notes).
- Serve hot with chopped parsley garnish.
Notes
If your sauce needs thickening - cornstarch slurry, butter & flour paste (1:1, beurre manie), arrowroot slurry, or remove stew ingredients and reduce the sauce to desired consistency. Reducing the sauce will concentrate the flavors especially the saltiness of the dish so reduce with caution.
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