Description
Guinness Irish Stew is a celebration of deep, savory flavors, tender chunks of meat, and wholesome root vegetables, all simmered to perfection in the iconic stout.
Ingredients
2 pounds beef chuck or lamb shoulder, cut into bite-sized cubes
3 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
6 carrots, sliced
3 medium potatoes, peeled and diced
1 bag of frozen peas
2 tbsp tomato paste
2 tbsp all-purpose flour
1 bottle (14.9 oz) Guinness Draught
4 cups beef broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef or lamb cubes with salt and pepper, then sear them in batches until they develop a deep brown crust. Remove the meat and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the diced onions and cook until they soften and turn translucent, about 5 minutes. Stir in the garlic and cook for another minute, letting the aroma fill the kitchen.
Add the tomato paste and flour, stirring well to coat the onions and garlic. This step thickens the stew and gives it a deep, rich color. Cook for 1-2 minutes to remove any raw flour taste.
Slowly pour the Guinness into the pot, scraping up any browned bits from the bottom. The beer will foam up initially but will settle as it simmers. Let it cook for 5 minutes to reduce slightly and intensify the flavor.
Return the browned meat to the pot, then add the beef broth, Worcestershire sauce, thyme, and rosemary. Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 90 minutes, stirring occasionally.
After 90 minutes, add the carrots and potatoes. Let the stew continue to simmer for another 45 minutes or until the vegetables are tender and the meat is fork-tender. If the stew thickens too much, add a splash of beef broth to loosen it up. Add the bag of frozen peas at the end and let the stew simmer for a few more minutes.
Taste the stew, adjusting the seasoning with salt and pepper if needed. Ladle it into bowls and serve with you favorite crusty bread or mashed potatoes.