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Saint Patrick’s Day is this week (hence the overabundance of green in this post – gotta do it, right? )! Well, in honor of all things Irish, I thought you might enjoy a recipe for Guinness Beef Stew.
This hardy recipe is dark, rich, chunky. satisfying, layered with savory goodness, and pretty darn easy to make – in other words, perfect for celebrating St. Patty’s Day!
I opted to serve it up with a fresh loaf of whole wheat Irish soda bread. The nutty and rustic flavors and textures were a perfect accompaniment.
So why not get into the St. Patty’s Day spirit this year, by throwing on something green, grabbing yourself a pint (or two) of Guinness, and digging into a bowl of beef stew with Irish soda bread! Sounds pretty good to me!
Guinness Beef Stew
Recipe shared with permission from Cook’s Illustrated
What you need to serve 6 to 8 St. Patty’s Day celebrators:
- 1 boneless beef chuck roast (3 to 3 ½ pounds), trimmed and cut into 1 ½-inch chunks
- Salt and ground black pepper
- 3 tablespoons vegetable oil
- 2 medium onions, minced
- 1 tablespoon tomato paste
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 3 tablespoons unbleached all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 (12-ounce) bottle (about 1 ½ cups) Guinness Draught (see notes below)
- 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
- 2 bay leaves
- 1 tablespoon dark brown sugar
- 1 ½ pounds Red Bliss potatoes (about 5 medium), scrubbed and cut into 1 ½-inch chunks
- 1 pound carrots, parsnips, or a combination, peeled and cut into 1-inch chunks
- 2 tablespoons minced fresh parsley leaves
What to do:
Notes ~ There is a lot of fat and gristle to trim away from a chuck roast, so don’t be surprised if you trim off up to 1 1/2 pounds. We prefer the flavor of Guinness Draught in this stew (with Guinness Extra Stout a close second), but you can substitute another brand of stout or a dark ale, such as Rogue Chocolate Stout or Newcastle Brown Ale.
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
- Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
- Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
- Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.
How about some fresh spices to go along with this recipe?
Here at Taste Of The Place, I love using the herbs, spices, and fantastic spice blends from my friends over at Savory Spice. They offer some of the best, freshest, and most flavorful spices around. Give them a try, and you’ll taste the difference, too!
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