Get ready to warm your soul and impress your taste buds, this Beef Stew with Irish Stout is not your average pot of beef and vegetables. The beer in this adds an earthy rich flavor you didn't know was missing from traditional beef stew.
If you'd like to serve something a little more Irish than Corned Beef and Cabbage for St. Patrick's Day, this beef stew made with beer may be just the thing. While the Irish would use lamb instead of beef, lamb is usually out of my budget.
But, there is no reason to wait for March 17th to make this fabulous stew. And with 2 ½ hours of cooking time, the alcohol all burns off leaving a fabulous rich taste that the entire family can enjoy.
Where are the Potatoes?
An Irish stew without potatoes? I know it sounds strange, but this is the recipe Mom gave me and it is delicious!
By the powers vested in me by the blogosphere, I hereby grant you permission to add potatoes if you want them in the stew. Cut up some russet potatoes into about 1" or larger chunks and add them with the carrots. Depending on how much liquid you like in your stew you may want to add some chicken broth or water (or another bottle of stout).
Or you can serve it with potatoes on the side either mashed, roasted potato wedges or baked potatoes.
Irish Recipe for St. Patrick's Day #OurFamily Table
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Recipe
Ingredients
- 2 pounds beef or stew meat or chuck roast (cut into 1 ½ to 2 inch cubes)
- 3 tablespoons oil (divided use)
- 2 tablespoons flour
- salt and pepper to taste
- pinch cayenne pepper
- 2 onions (coarsely chopped)
- 1 teaspoon garlic (crushed)
- 14.5 ounce diced tomatoes with juice
- 1 bottle Irish stout (such as Guinness, Jameson's, etc.)
- 2 cups carrots (cut in ¼ inch slices)
- sprig fresh thyme
- fresh parsley (chopped)
Instructions
- Remove any fat or gristle from the meat before cutting into cubes. Toss the meat with 1 tablespoon of oil. Combine flour, salt, pepper and cayenne in a small bowl and dredge the meat in the mixture, covering all sides of each cube.
- Heat remaining 2 tablespoons oil at high heat in large, deep cast iron skillet or Dutch oven. Brown meat on all sides.
- Add onions, crushed garlic and tomatoes, bring to a boil; then reduce heat and simmer until the tomatoes and juice are reduced to about half. Pour the Guinness into the skillet and bring back to a boil.
- Add carrots and thyme. Stir and adjust the seasonings. Reduce heat and simmer over low heat for about 2 ½ hours.
- Serve with parsley sprinkled over top.
Sound fabulous? Share it!
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Raquel
Your beef stew looks so good! I love stews that have beer in them, they just taste so much richer. Pinning!
Audrey
It does add a nice layer of flavor not found in recipes without it.
Hezzi-D
I am always looking for new soup recipes and this one looks really hearty and yummy!
Inger @ Art of Natural Liivng
Beef Stew is a favorite--I need to make it more often! You photo is gorgeous!
Karen
That looks amazing and perfect for St. Paddy's day!
Cheese Curd In Paradise
I love irish stew. It is so thick, rich, and hearty! I love to make this while the weather is cold!
Christie
Oh my goodness that looks so rich and delicious. It's definitely going on the menu since I've never made beef stew before.
Amy (Savory Moments)
So yummy! I love beef stew with a good stout. This looks so good and hearty.