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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Irish Stout Beef Stew Recipe

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This recipe for Irish Stout Beef Stew is from The Ballard/McGovern Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices of bacon (cut into small pieces)
3 lbs. of boneless beef chuck (cut into 2" pieces, or so)
1 tsp. salt (or to taste)
freshly ground black pepper (to taste)
2 onions (coarsely chopped)
1/2 teaspoon salt
4 cloves garlic (minced)
1 can of Guinness
1/4 cup tomato paste
4 sprigs fresh thyme
3 carrots (sliced) (I actually use baby carrots)
1 tsp. brown sugar
2 1/2 c. chicken stock (or as needed)
4 c. mashed potatoes
Directions:
Directions:
1) Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp (about 4 minutes). Transfer bacon into a large stew pot, reserving bacon fat in the skillet.
2) Season beef chuck cubes generously with tsp. salt and black pepper to taste. Turn heat to high and sear beef pieces in the hot fat on bot sides until browned. Place beef in stew pot with bacon. Leave the fat in the skillet. Turn down heat to medium. Cook and stir onions in the retained fat in the skillet until lightly browned. Season with a pinch of salt.
3) Cook garlic with onions until soft. Pour beer into skillet and stir, scraping up and dissolving any browned bits from the bottom of the pan. Stir in tomato paste, thyme sprigs, carrots, sugar, 1/2 tsp. black pepper, and enough chicken broth to cover.
4) Bring stew to a gentle simmer, stirring to combine. Reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally, skimming off fat or foam if desired.
5) Remove cover and raise heat to medium. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard any thyme sprigs and adjust salt and pepper to taste.
6) Arrange mashed potatoes in a ring in a serving bowl, ladling stew into the center of the potatoes.
Number Of Servings:
Number Of Servings:
about 6
Preparation Time:
Preparation Time:
3 hours

 

 

 

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