My Guinness Irish Stew can be made on the stove or in the slow cooker. So I will make this the 10th recipe in my yearlong series “52 weeks of slow cooker meals”
In honor of St Patrick’s Day and the fact that winter seems to finally be leaving, I made my version of Guinness Irish Stew. This is a traditional stew except for the addition of sweet potatoes. It is a subtle change, adds a little sweetness to the dish and a few more vitamins. If you want to serve this on St Patrick’s Day you could use the crock pot version at the end of this blog.
Here is a bit of history: Irish stew: (Irish: stobhach / Stobhach Gaelach)is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat. —Wikipedia.com
Irish-American immigrants started replacing lamb with beef in their stews since that was easier to find in the markets. The strong flavor of the stout beer pairs well with beef or mutton. When Guinness stout beer cooks down, in particular, it adds a nice roasted caramel and chocolatey flavor to the stew.
History of Guinness:
It all starts with just one man, but it’s not down to a single ‘eureka’ moment. The history of GUINNESS® beer, draught, or stout is a stirring tale of inspiration, dedication, ingenuity and effort. It’s over two centuries of sublime brewing craft, a remarkable knack for spreading the word and more than a few leaps of faith. It’s the story of how a unique Irish stout became, with a little magic, one of the World’s best-loved beers.
Ireland is famous for it’s black stout Guinness beer which has been brewed in Dublin since 1759. Poor Irish workers and farmers lived for their pint of stout beer and considered it part of their diet. A pint of stout was known as “liquid food”. Guinness or other stout beers have been used as part of modern Irish cooking to help tenderize meat in stews and casseroles. You’ll even find Guinness used in chocolate cake recipes!
Enjoy and Happy St. Patrick’s Day!!
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- 2-3 pounds boneless beef meat (bottom round rump roast, chuck roast), trimmed of excess fat and cut into 1-inch cubes. I used chuck roast. You can buy the packages of stew meat from the butcher if you do not want to cut yourself.
- Coarse salt and freshly ground black pepper
- 3 tbsp olive oil, divided
- 1/2 cup all-purpose flour, divided
- 1 large onion, chopped
- 1 (12 oz) bottle Guinness stout beer, divided
- 2 cloves to 3 garlic, minced
- 1 (6 oz) can tomato paste
- 1 tbsp. sugar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. dried thyme
- 1 tsp. white pepper
- 3 dried bay leaves
- 1 (32 oz) container of beef broth
- 4 to 5 large russett potatoes sliced into 1-inch cubes, or Yukon Gold
- 2 sweet potatoes peeled and sliced into 1-inch cubes
- 2 cups carrotspeeled, sliced diagonally into 1 inch chunks
- 3 celery stalks, diced
- 1/4 cup cold water
- 1/4 cup finely chopped fresh or 1 tablespoon dried parsley
- In a large soup pot or Dutch oven, over medium high heat, add 2 tablespoons olive oil and heat.
- While the olive oil is heating, pat the beef cubes dry with paper towels, (moist meat does not brown).
- Season the dried beef cubes with salt and pepper.
- Place the beef and 1/4 cup flour inside a medium bowl, or gallon size ziplock bag, stir together until the meat is coated with flour.
- Working in small batches, so the beef is not overcrowded in the pan, add the prepared beef cubes to the soup pot or Dutch oven and brown on all sides. Set aside.
- Add the remaining olive oil to the Dutch oven over medium heat.
- Add onions, celery, and saute for 5 minutes or until translucent.
- Pour in 1/2 bottle of Guinness beer and combine with onions; bring to a boil and, use a spatula to deglaze the bottom of the pot, scrape up and loosen any browned bits from the bottom for added flavor.
- Add the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil.
- Reduce heat to medium and let simmer approximately 5 minutes.
- Turn heat back up to medium-high.
- Add the remaining beef, remaining bottle of Guinness beer, beef stock, and beef broth or stock until meat is covered, stir until combined.
- Bring just to a boil again and then reduce heat to medium-low, and cover with lid.
- Let simmer for 45 minutes, stirring occasionally and skimming off the fat from the top.
- Turn heat back up to medium-high, stir in the potatoes, sweet potatoes and carrots.
- Bring just to a boil, reduce heat back down to medium-low and let simmer approximately 1-2 hours or until beef and vegetables are tender.
- Skim off any remaining fat from the top and then add salt and pepper to taste.
- If stew needs to be thickened, in a small bowl, stir together the remaining 1/4 cup flour and 1/4 cold water until the mixture is a smooth paste.
- Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness.
- Remove and discard the bay leaves.
!Crock Pot Preparation:
Follow above directions except place ingredients and cook on low heat approximately 8 hours or high heat for 4 to 5 hours until the meat and vegetables are tender. Skim off any fat from the top and then add salt and pepper to taste. Remove and discard the bay leaves.
First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.
Updated March 2016.
I also will be bringing Guinness Irish Stew to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
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