A traditional Irish stew rich with flavor. Perfect served over mashed potatoes.
Beef and Guinness Stew
Lauren MendozaBeef and Guinness Stew
Lauren Mendoza
Mains
This is a wonderful recipe to make ahead when you have dinner guests coming. A satisfying and delicious but simple beef stew. Great for St. Patrick's day dinner or any time you are craving some comfort food.
Ingredients
3 Lb. Beef Chuck, cut into 2” Chunks
¼ Lb. Bacon, Diced
3 Peeled and diced yellow onions
4 Large peeled carrots cut into ½” pieces
4 Ribs Celery, cut into ½” pieces
3 T All Purpose Flour
3 T Tomato Paste
5 C. Beef Stock
Can of Guinness or other stout
4 Sprigs of fresh thyme
2 Bay Leaves
3 T Nubble Lighthouse All Purpose Seasoning
A pinch of Slack Tide Maine Flake finishing salt
Canola Oil, or other neutral oil
Directions
Heat oil in large Dutch oven or other large heavy bottomed pot.
While pan is heating, season beef well on all sides with Nubble Light all purpose seasoning.
Cook beef in small batches until browned on all sides adding more oil as needed.
Remove the beef from the pan and set aside. Add a little more oil and sauté garlic and onion until just soft.
Add bacon and cook for about 10 minutes until bacon cooks down, stirring frequently.
Once the bacon is cooked down add the carrots and celery and cook for five minutes.
Sprinkle a little flour over the mixture and cook a few more minutes to cook the flour. If you prefer a thinner stew you can omit this step.
Add a full can of Guinness or other stout (If you take a sip, we wont tell anyone) deglaze the pan scraping up all the bits from the bottom.
Add the beef back to the pan along with your beef stock, tomato paste, thyme, and Bay leaves
Incorporate everything together, bring the stew up to a simmer
Reduce heat to low, cover and let cook for two hours.
Remove cover and discard thyme sprigs and bay leaves.
Serve over a bowl of mashed potatoes with a sprinkle of our Maine Flake sea salt
1 comment
Thanks for the recipes!!!! They look delicious 👅