This is a recipe for a hearty Stew made with Guinness Beer, a dry Irish Stout.
Traditional Irish Stew recipes usually have very few ingredients in them. The recipes vary depending on what part of Ireland the recipe hails from. Some call for lamb others beef, both are divine in this type of stew.
Some Irish Stews include Potatoes in the Stew and some are served with a Potato mash on top of the Stew called Champ. The recipe for Champ is also very basic, nothing more than simple creamy mashed potatoes with scallions or green onions added.
The Stout Beer in this recipe really lends itself to making a flavorful gravy for this Stew. I also add a sprig of Thyme and a sprig of Rosemary during the cooking process to give the Stew a more authentic flavor, of course that may depend on who you ask when we are speaking about authentic flavors of a region.
This is my version of Irish Stew. I serve mine with Champ on top of the Stew and Irish Soda Bread on the side.
- 1 & 1/2 to 2 Pounds Beef, cut in 1 inch cubes
- 1 (14.9 oz.) Can Guinness Stout Beer
- 1 Small Onion, diced
- 1 Cup Carrots, sliced
- 1 Cup Parsnips, sliced
- 1 Cup Celery, diced
- 1 Sprig Fresh Rosemary
- 1 Sprig Fresh Thyme
- 2-3 Garlic Cloves, minced
- 1 (14.5 oz.) Can Beef Stock or Broth
- 1 & 1/2 Cups Flour
- 2 Tablespoons Double Concentrated Tomato Paste
- 4-5 Tablespoons Canola Oil
- Freshly Ground Black Pepper
1. In a medium size bowl combine the Flour and Black Pepper, set aside.
2. In a dutch oven, add 1 Tablespoon of the Oil and warm the pan over medium heat.
3. Working in batches, dredge the Beef in the Flour then add to the pan to lightly brown. Once the Beef is lightly brown, remove it from the pan and start with the next batch, adding 1 Tablespoon of Oil for each new batch, working until you have lightly browned all the Beef. You should have 3-4 batches.
4. Next add the Onion, Garlic and 1 Tablespoon of Oil to the pan and cook until slightly translucent.
5. Add the Carrots, Parsnips, Celery, Guinness, Beef Broth, Rosemary and Thyme Sprigs to the pan and increase the heat to high and bring the pot to a boil.
6. Reduce the heat to low and add the Beef back into the pan. Give a good stir to combine all the ingredients and simmer for about 1 hour with the lid on, stirring occasionally.
7. After an hour, remove the Rosemary and Thyme Sprigs and add the Concentrated Tomato Paste. This will thicken the gravy. Cook on low for another half an hour, with the lid on, until the gravy has thickened.
~If you are going to serve your Stew with Champ, simply peel and boil about 6 medium size Potatoes until tender then mash them with about 1/2 cup Milk or Buttermilk, 2 Tablespoons Butter and 3/4 Cup Chopped Green Onions or Scallions.
~Serve the Irish Stew in a bowl and top with the Champ. I also like to serve Irish Soda Bread along with this Stew.
Recipe by: Hot Dish Homemaker