There may be actually nothing cozier than a hearty bowl of beef stew crammed with tender meat and root greens. It’s like a hug in a bowl on a cold day.
On this Guinness stew recipe, a wealthy beefy gravy-like broth is flavored with Guinness and crammed with chunks of tender beef or lamb and veggies.
It’s a hearty meal, pure consolation meals, that’s welcome all yr lengthy! Serve it with Irish Soda Bread for dunking!
Guinness Beef Stew is a Hearty Favourite
- This one-pot Irish beef stew recipe is straightforward to make.
- It’s excellent for St. Patrick’s Day or any time of yr.
- The addition of Guinness beer to the broth provides a wealthy taste.
- This recipe may be made with both beef or lamb and means that you can customise the veggies to your liking, comparable to parsnips, candy potatoes, or mushrooms.
- General, this savory Irish stew is a scrumptious and satisfying consolation meals that’s positive to impress.
Elements in Guinness Stew
Meat – For this Guinness stew recipe, we suggest utilizing well-marbled items of boneless beef chuck (or reduce cubes from a chuck roast). Beef stew meat is one other good choice however might have a bit of additional time.
For lamb, select cuts which are supposed for sluggish cooking, comparable to shoulder. Trim away any extra fats earlier than browning.
Greens – Carrots and potatoes are traditional elements discovered in lots of Irish recipes! Stretch the meal even additional with further greens and even frozen blended greens.
Broth – Whereas the broth is much like a conventional beef stew recipe, the addition of Guinness beer provides a novel and scrumptious taste. You should definitely scrape up any brown bits within the pan, as they add a lot of taste.
The right way to Make Beef Guinness Stew
Stew is a favourite, and a darkish wealthy beer provides a novel and scrumptious taste to this model!
- Brown chuck or lamb in seasoned flour per recipe instructions under. Put aside.
- Add Guinness beer to the pan, scraping up the little bits from the underside of the pan. Stir within the beef and broth elements. Simmer till tender.
- Add the greens as soon as the meat is tender and simmer. Thicken the broth and luxuriate in!
Ideas for Perfection
- Brown the meat in small batches so it browns. If you happen to overcrowd the pan, the meat will simmer as an alternative of brown.
- The beer provides taste to the broth and it is possible for you to to style the beer within the last stew.
- Prepare dinner the meat on a low and mild simmer to make it good and tender.
- Use child potatoes or thin-skinned Yukon gold potatoes, they require no peeling and maintain their form properly.
- If desired, thawed frozen peas may be stirred in earlier than serving, they don’t must be simmered.
- We wish to thicken the stew with a cornstarch slurry earlier than serving. Combine equal components cornstarch and water or broth and whisk it a bit at a time into the boiling stew till it thickens to your liking.
What to Serve with Guinness Stew
Serve Guinness beef stew with an equally Irish facet of Colcannon (Cabbage and Potatoes), some do-it-yourself Irish Soda Bread, and a few do-it-yourself Honey Butter.
Any crusty bread or do-it-yourself bread can be nice for dipping and sopping up any broth within the backside of the bowl.
Leftovers
- Preserve leftover stew within the fridge for 4-5 days. Reheat on the stovetop.
- Freeze parts in freezer luggage or in a sealed container for as much as 3 months. Thaw within the fridge in a single day. Reheat on the range.
- Frozen stew could must be thickened barely with cornstarch slurry.
So Many Savory Stews
Did you make this Guinness Beef Stew? You should definitely depart a ranking and a remark under!
Guinness Beef Stew Recipe
This Irish-inspired stew is loaded with tender items of beef and veggies in a wealthy beer-based tomato broth.
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In a big bowl or freezer bag, mix flour, salt, & pepper. Add the meat and toss to coat.
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In a big Dutch oven or pot, warmth the olive oil over medium-high warmth. Shake off any extra flour from the meat and brown in small batches. Take away and put aside in a bowl.
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Add the onions to the pot, including extra oil as wanted, and cook dinner till they start to melt, about 3 minutes. Take away and add to the meat cubes.
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Pour the Guinness into the pot whereas scraping up any brown bits within the pan with a spatula. Stir in broth, tomato paste, and the meat and onions.
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Convey to a boil, scale back the warmth to medium-low, and simmer coated for 45 minutes.
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Add within the potatoes, carrots, celery, bay leaf, rosemary, and thyme. Simmer for a further 45 minutes or till the meat and greens are tender. Take away and discard the bay leaf.
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Combine the cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to succeed in desired consistency (you could not want the entire slurry).
- Brown the meat in small batches so it browns. If you happen to overcrowd the pan, the meat will simmer as an alternative of brown.
- The beer provides taste to the broth, and it is possible for you to to style the beer within the last stew.
- Prepare dinner the meat on a low and mild simmer to make it good and tender.
- Use child potatoes or thin-skinned Yukon gold potatoes; they require no peeling and maintain their form properly. Greens may be modified primarily based on what you’ve gotten available. Mushrooms, parsnips, cloves of minced garlic, or candy potatoes are nice additions.
- If desired, thawed frozen peas may be stirred in earlier than serving, they don’t must be simmered.
- We wish to thicken the stew with a cornstarch slurry earlier than serving. Combine equal components cornstarch and water or broth and whisk it a bit at a time into the boiling stew till it thickens to your liking.
Serving: 1.5cups | Energy: 364 | Carbohydrates: 21g | Protein: 27g | Fats: 18g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 1g | Ldl cholesterol: 78mg | Sodium: 592mg | Potassium: 1114mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4000IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 3mg
Vitamin data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.
Course Beef, Dinner, Major Course
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