Serves 10
180 min
Irish Beef and Stout Stew
Recipe GLPRdd37b4bb835930
A hearty and robust stew featuring tender beef chuck simmered with potatoes, onions, and aromatic garlic, enriched with Irish stout beer and beef broth. The deep flavors develop as the meat braises low and slow until fork-tender, creating a warming, satisfying dish perfect for cool evenings.
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Ingredients
4 lb. beef chuck, cut into 1½-inch cubes
3 Tbsp. vegetable oil, divided
Coarse salt to taste
Ground black pepper to taste
¼ cup all-purpose flour
2 medium onions, diced
10 cloves garlic, minced
2½ lb. new potatoes, halved
2 cans (14.5 oz. each) reduced-sodium beef broth
1 can (14 oz.) Irish stout beer
2 cans (6 oz. each) tomato paste
2 boxes (10 oz. each) frozen baby peas
Directions
Pat the beef cubes dry with paper towels. In a small bowl, combine flour with ½ tsp. salt and ¼ tsp. black pepper. Dredge the beef pieces in the flour mixture, shaking off excess.
Heat 2 Tbsp. oil in a large Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, add the floured beef and sear on all sides until deeply browned, about 10 minutes total. Transfer the browned beef to a clean plate.
Reduce heat to medium and add the remaining 1 Tbsp. oil to the pot. Add the diced onions and cook, stirring occasionally, until softened and translucent, about 7 minutes. Season with salt and pepper to taste.
Add the minced garlic and stir constantly for about 1 minute, until fragrant.
Return the browned beef to the pot. Add the halved new potatoes, beef broth, stout beer, and tomato paste. Using a wooden spoon or spatula, scrape the bottom of the pot to release any browned, flavorful bits stuck to the surface.
Bring the mixture to a boil, then immediately reduce heat to medium-low and maintain a gentle simmer. Cover with a lid and cook for about 1 hour and 30 minutes, until the beef is fork-tender and the potatoes break apart easily when pierced.
Stir in the frozen baby peas and cook uncovered for 5 more minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into bowls and serve hot.
