Irish Guinness Stew Recipe

Irish Guinness Stew
Submitted By: Taz

Ingredients:

2 ½ lb Lamb Shoulder -OR- Beef Chuck Roast - cut into 2 inch cubes
2 Large Yukon Gold or Red Potatoes - peeled and cut into ¾ inch cubes
1 Can (14.9 oz) Guinness™ Draught Beer
½ lb Bacon - diced
3 cloves Fresh Garlic - minced
3 Large Carrots - peeled and cut into ½ inch thick rounds
2 Large Celery Stalks - cut into ½ inch pieces
2 medium Onions - chopped
3 Cups Chicken Stock - can substitute beef or lamb stock if desired
4 Tbs Tomato Paste
3 Tbs All Purpose Flour
2 Tbs Olive Oil
3 sprigs Fresh Thyme - can substitute 1 tsp dried thyme leaves
2 Bay Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Preparation:
  1. Cut the meat into 2 inch pieces and season to taste with kosher salt and fresh ground black pepper (make sure to get as much coverage as possible)
  2. Heat oil in a large, heavy bottomed pot over high heat - Add seasoned meat in batches and brown well all over - Using a slotted spoon, remove browned meat to a plate and set aside until needed
  3. Lower heat to medium -Add garlic and onion - Sauté until onion is soft and translucent (apx 3-5 minutes) -Add bacon and continue to sauté until bacon is browned and slightly crisp (apx 5-8 minutes)
  4. While continuously stirring, slowly sprinkle in the flour until well integrated
  5. Add Guinness™ and give everything a good mix (be sure to gently scrape the bottom of the pot with spatula to bring up all of the 'fond') - Add all of the remaining ingredients (minus potatoes if using) and the browned meat (including any juices) to the mixture - Thoroughly combine
  6. Add enough water so meat and veggies are just submerged
  7. Cover pot and bring to a gentle simmer - Allow to cook covered for 2 hours (adjust heat as necessary)
  8. After 2 hours, add the potatoes and remove the lid - Continue to simmer for an additional 30 minutes to an hour until potatoes are cooked through, meat is 'fall apart tender' and sauce has thickened to desired consistency (remember: this is a stew so it should be pretty thick - think a slightly thin gravy)
  9. Adjust seasoning with kosher salt and fresh ground pepper to taste - Remove bay leaves and thyme sprigs
  10. Serve hot with smashed potatoes, Irish soda bread or a good 'hunk' of crusty bread, and a cold Guinness™ Draught
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