Irish Beef Stew with Guinness Stout
Description
If you want a traditional Irish dinner, but aren't up for Corned Beef and Cabbage, then try this Irish Beef Stew with Guinness Stout instead.
Ingredients
1 1/2 lb. chuck beef stew meat cut into 1 1/2 inch pieces
2 t. kosher salt
1/4 c. olive oil
4 cloves garlic, minced
4 c. beef stock or broth
2 c. water
1 c. Guinness extra stout
1 small can tomato paste
1 1/2 T. brown sugar
2 sprigs thyme
3/4 t. rosemary
1 T. Worcestershire sauce
3 lb. baby Yukon Gold potatoes, cut in half
1 large onion, chopped
2 carrots, chopped
1/2 t. freshly ground black pepper
1 T. flat leaf parsley, for garnish
Directions
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Sprinkle 1 teaspoon salt over the beef pieces. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Pat meat dry with a paper towel.
Add beef to the pot and cook, without stirring, until the pieces are browned on one side. Turn the pieces over to brown the other side. Work in batches so the meat has enough room to brown.
Add garlic and saute with the beef for a few seconds, then add the onions and continue to saute for a minute.
Pour in the Guiness and cook for 2 to 3 minutes. Add in the beef stock, water, tomato paste, sugar, thyme, rosemary, Worcestershire sauce, and carrots. Stir to combine. Bring mixture to a simmer. Simmer for 1 hour.
After an hour, add the potatoes. Simmer 40 minutes until the beef is tender and potatoes are cooked through.
Discard the thyme sprigs, and serve garnished with chopped parsley.
Serves 4-6