Guinness Irish Beef Stew - Easy Comforting One Pot Recipe
Mar 2, 2024 3:49:31 GMT -5
Post by ExquisiteGerbil on Mar 2, 2024 3:49:31 GMT -5
Irish Beef Stew - Easy Comforting One Pot Recipe
INGREDIENTS
4 slices thick-cut bacon - cut into 1-inch pieces
3 pounds (1360g) chuck roast - cut into 2-inch pieces
2 medium onions - chopped
4 cloves garlic - minced
3 ounces (85g) tomato paste or half of a standard 6-ounce can
1 12-ounce bottle of Guinness
2 cups (480g) low-sodium beef stock
2 tablespoons (30g) Worcestershire sauce
4 sprigs thyme
1 large bay leaf
3 medium carrots - peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes - cut into 1-inch chunks
2 large celery ribs - chopped into 1-inch pieces
salt and pepper - to taste
1 teaspoon sugar *optional*
For cornstarch slurry (optional)
1 tablespoon cornstarch
1 ounce water
How to Make It:
Cut 4 slices of thick-cut bacon into 1-inch pieces. Trim the fat from a 3-pound chuck roast and cut it into 2-inch pieces. Chop 2 medium onions and mince 4 cloves of garlic. Peel 3 medium carrots and 3 medium Yukon gold potatoes and cut both into 1-inch pieces. Chop 2 large celery ribs into 1-inch pieces
Preheat the oven to 300f and make enough room on the middle rack for a Dutch oven. Heat a large Dutch oven to medium-low heat, then add the bacon. Cook the bacon until most of the fat has rendered, about 8 minutes. Remove the bacon pieces and allow them to drain on a paper towel-lined plate
Remove some of the bacon fat leaving approximately 4 tablespoons in the pot and turn the heat to medium. Pat the beef dry with paper towels, then season with salt and pepper on all sides. Sear the beef in the pot for 8-10 minutes until it’s well browned on both sides, then move the beef to a plate and set aside Note: If your Dutch oven isn’t large enough to fit the beef without overcrowding, work in batches.
Add the onion to the pot and sauté for 5 minutes or until softened, then add the garlic and cook for another 1-2 minutes, or until fragrant
Add 3 ounces of tomato paste and cook for 2 minutes while stirring frequently to prevent sticking
Recipe process shot collage group number three showing onions and tomato paste in a pot and adding a bottle of Guinness to the pot.
Add 12 ounces of Guinness and turn the heat to high. Use a wooden spoon to dislodge any brown bits from the bottom of the pot and boil for 2 minutes
Add the beef and bacon back to the pot along with 2 cups of low-sodium beef stock, 4 sprigs of thyme, 1 large bay leaf, and 2 tablespoons of Worcestershire sauce. Stir it all together and bring the stew to a boil.
Once boiling, turn off the heat and cover the pot with a heavy lid. Place the pot in the oven and cook for 90 minutes (Photo #8).
After 90 minutes, remove the pot from the oven and skim the top layer of fat. Then and add the potatoes, carrots, and celery and return the pot to the oven without the lid and cook for another 75 minutes or until the beef and vegetables are tender.
Remove the pot from the oven and remove the thyme and bay leaf. Any excess fat can again be skimmed off the top. Taste test the stew and season with salt and pepper.
At this point, you will need to make a decision about the thickness of your stew. It might be perfect for you right here and no further work needs to be done. Or if the stew is almost thick enough to your liking, you can boil it on the stovetop for 5-10 minutes. For an even thicker stew, you can bring the stew to a simmer and add a slurry of cornstarch, potato starch, arrowroot, or a buerre manié. Just one of those of course, but I want to give you options!
Once the stew’s consistency is just right, turn off the heat and serve in bowls with crusty bread, Irish brown bread, or soda bread .
Top tips
Beef. We used a 3-pound chuck roast for this Irish stew recipe. Buying the whole roast is usually slightly cheaper than buying cubed beef and allows you to cut the pieces into the size you want. Often if you buy stew meat that’s precut it may include other cuts of beef. Chuck roasts are often very fatty so be sure to trim some of the fat before cutting into chunks.
Bacon. We recommend using thick-cut bacon, or Irish bacon if you can find it. You want to use a basic bacon and not one that’s flavored.
Guinness. Guinness is one of the main components of this stew, but if you can’t find Guinness another dark stout or porter would do. In the recipe, sugar is noted as an optional ingredient. If the Guinness taste is a bit too bitter for your liking, simply add a touch of sugar.
Thickness. Some folks like their stew thick, while others prefer thinner. When you’re almost done with the stew, you’ll need to decide how thick you want your stew and adjust as needed by either adding a slurry or cooking the stew a bit longer.
link
INGREDIENTS
4 slices thick-cut bacon - cut into 1-inch pieces
3 pounds (1360g) chuck roast - cut into 2-inch pieces
2 medium onions - chopped
4 cloves garlic - minced
3 ounces (85g) tomato paste or half of a standard 6-ounce can
1 12-ounce bottle of Guinness
2 cups (480g) low-sodium beef stock
2 tablespoons (30g) Worcestershire sauce
4 sprigs thyme
1 large bay leaf
3 medium carrots - peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes - cut into 1-inch chunks
2 large celery ribs - chopped into 1-inch pieces
salt and pepper - to taste
1 teaspoon sugar *optional*
For cornstarch slurry (optional)
1 tablespoon cornstarch
1 ounce water
How to Make It:
Cut 4 slices of thick-cut bacon into 1-inch pieces. Trim the fat from a 3-pound chuck roast and cut it into 2-inch pieces. Chop 2 medium onions and mince 4 cloves of garlic. Peel 3 medium carrots and 3 medium Yukon gold potatoes and cut both into 1-inch pieces. Chop 2 large celery ribs into 1-inch pieces
Preheat the oven to 300f and make enough room on the middle rack for a Dutch oven. Heat a large Dutch oven to medium-low heat, then add the bacon. Cook the bacon until most of the fat has rendered, about 8 minutes. Remove the bacon pieces and allow them to drain on a paper towel-lined plate
Remove some of the bacon fat leaving approximately 4 tablespoons in the pot and turn the heat to medium. Pat the beef dry with paper towels, then season with salt and pepper on all sides. Sear the beef in the pot for 8-10 minutes until it’s well browned on both sides, then move the beef to a plate and set aside Note: If your Dutch oven isn’t large enough to fit the beef without overcrowding, work in batches.
Add the onion to the pot and sauté for 5 minutes or until softened, then add the garlic and cook for another 1-2 minutes, or until fragrant
Add 3 ounces of tomato paste and cook for 2 minutes while stirring frequently to prevent sticking
Recipe process shot collage group number three showing onions and tomato paste in a pot and adding a bottle of Guinness to the pot.
Add 12 ounces of Guinness and turn the heat to high. Use a wooden spoon to dislodge any brown bits from the bottom of the pot and boil for 2 minutes
Add the beef and bacon back to the pot along with 2 cups of low-sodium beef stock, 4 sprigs of thyme, 1 large bay leaf, and 2 tablespoons of Worcestershire sauce. Stir it all together and bring the stew to a boil.
Once boiling, turn off the heat and cover the pot with a heavy lid. Place the pot in the oven and cook for 90 minutes (Photo #8).
After 90 minutes, remove the pot from the oven and skim the top layer of fat. Then and add the potatoes, carrots, and celery and return the pot to the oven without the lid and cook for another 75 minutes or until the beef and vegetables are tender.
Remove the pot from the oven and remove the thyme and bay leaf. Any excess fat can again be skimmed off the top. Taste test the stew and season with salt and pepper.
At this point, you will need to make a decision about the thickness of your stew. It might be perfect for you right here and no further work needs to be done. Or if the stew is almost thick enough to your liking, you can boil it on the stovetop for 5-10 minutes. For an even thicker stew, you can bring the stew to a simmer and add a slurry of cornstarch, potato starch, arrowroot, or a buerre manié. Just one of those of course, but I want to give you options!
Once the stew’s consistency is just right, turn off the heat and serve in bowls with crusty bread, Irish brown bread, or soda bread .
Top tips
Beef. We used a 3-pound chuck roast for this Irish stew recipe. Buying the whole roast is usually slightly cheaper than buying cubed beef and allows you to cut the pieces into the size you want. Often if you buy stew meat that’s precut it may include other cuts of beef. Chuck roasts are often very fatty so be sure to trim some of the fat before cutting into chunks.
Bacon. We recommend using thick-cut bacon, or Irish bacon if you can find it. You want to use a basic bacon and not one that’s flavored.
Guinness. Guinness is one of the main components of this stew, but if you can’t find Guinness another dark stout or porter would do. In the recipe, sugar is noted as an optional ingredient. If the Guinness taste is a bit too bitter for your liking, simply add a touch of sugar.
Thickness. Some folks like their stew thick, while others prefer thinner. When you’re almost done with the stew, you’ll need to decide how thick you want your stew and adjust as needed by either adding a slurry or cooking the stew a bit longer.
link