Guinness Irish Stew

My Guinness Irish Stew can be made on the stove or in the slow cooker.

Course Main

Cuisine Irish

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Servings 10

Author Quinn Caudill

Ingredients

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

Instructions

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.

Recipe Notes

!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.