There’s actually nothing extra cozy than a hearty bowl of beef stew stuffed with tender meat and root greens. It’s like a hug in a bowl on a cold day.
On this Guinness stew recipe, we alter up the flavour with the addition of Guinness beer to a gravy-like broth. Chunks of tender beef (or lamb) and a few root veggies make this a hearty meal.
It’s a hearty, heartwarming, consolation meals traditional that can be welcome all yr lengthy!
A Flavorful Broth
- This straightforward, one-pot, savory Irish beef stew is ideal for St. Patrick’s day however actually, its nice for any time of yr!
- The addition of Guinness beer provides a brand new taste to the broth, the alcohol simmers away however it provides a variety of taste.
- We like to make this recipe with beef however lamb is one other nice various.
- Add in your personal favourite veggies from parsnips to candy potatoes and even mushrooms!
Elements & Variations
MEAT: On this Guinness stew recipe, we love cubes of beef or lamb. Select effectively marbled items of meat meant for cooking low and gradual (chuck for beef or shoulder for lamb). Trim away any extra fats.
VEGETABLES: Carrots and potatoes are the essential substances in so many Irish recipes! Make it further hearty by including a bag of combined greens!
BROTH: This addition of Guiness beer makes a scrumptious broth. Make sure you scrape up any brown bits within the pan, these bits add a number of taste.
Tips on how 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.
- Prepare dinner onions in the identical pan, take away and put aside.
- Add some Guinness beer to the pan, scraping up the little bits from the underside of the pan. Stir within the beef and broth substances.
- Simmer till tender. Add the greens as soon as the meat is tender and simmer.
- Thicken per the recipe under 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 remaining stew.
- Prepare dinner the meat on a low and delicate 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 will be stirred in earlier than serving, they don’t have to be simmered.
- We prefer 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 selfmade Irish Soda Bread, and a few selfmade Honey Butter.
Any crusty bread or selfmade bread could be nice for dipping and sopping up any broth within the backside of the bowl.
Leftovers
- Preserve leftover stew within the fridge 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 might have to be thickened barely with cornstarch slurry.
Extra Savory Stews
Did you make this Guinness Beef Stew? Make sure you depart a ranking and a remark under!
Beef & Guinness Stew Recipe
This Irish-inspired stew is loaded with tender items of beef and veggies in a wealthy beer-based tomato broth.
Observe Spend with Pennies on Pinterest
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Mix flour, salt, & pepper in a bowl. Toss beef in flour combination.
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Warmth olive oil in a big Dutch oven or pot. Shake off any extra flour and brown the meat in small batches. Take away and put aside in a bowl.
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Add the onions to the pot 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 beer into the pot whereas scraping up any brown bits within the pan with a spatula. Stir in broth, tomato paste, and beef combination. Carry to a boil, scale back warmth to medium low, cowl and let simmer for 45 minutes.
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Add in all remaining substances apart from the cornstarch and water and simmer an extra 45 minutes or till the meat is tender.
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Combine equal components cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to achieve desired consistency (you might 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 remaining stew.
- Prepare dinner the meat on a low and delicate 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 will be stirred in earlier than serving, they don’t have to be simmered.
- We prefer 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
(Diet data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.)
Course Beef, Dinner, Important Course
Delicacies American, Irish
