Hearty and Satisfying Beef Stew with Irish Stout

The beer in this Beef Stew with Irish Stout adds a rich flavor to 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 1/2 hours of cooking time, the alcohol all burns off leaving a fabulous rich taste that the entire family can enjoy.

Serve this with a hearty bread like the One Hour Whole Wheat Bread, or make it a beer themed meal with Cheddar Beer Bread.

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Beef Stew with Guinness

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Ingredients

 

• 2 pounds beef stew meat or chuck roast (cut into 1 1/2 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 Guinness (or other stout)
• 2 cups carrots (cut in 1/4 inch slices)
• sprig fresh thyme
• fresh parsely (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.