Add half of beef to flour mixture and toss to coat evenly. In a wide, shallow bowl, stir together flour, salt and pepper. In a large heavy stock pot or Dutch oven on medium-high, heat 1 tbsp oil.The stout is subtle, the beef is all melty and I love the switch up of root vegetables in this stew. Ladle stew into bowls and top with minced fresh parsley and freshly ground black pepper. Lastly, taste and season with more salt and 1/2 teaspoon freshly ground black pepper. Next, add in the vegetables, cover (leaving the lid askew) and cook until fork tender, about 35 to 40 minutes. I peeled and roughly chopped 3 carrots, 2 parsnips and 1 turnip into bite size pieces. Reduce the heat to a simmer, put a lid on it and let it simmer away for 50 minutes.Īfter the time is up, give it another stir and continue simmering with the lid askew for 45 minutes. Use a wooden spoon to scrape up the rest of the brown bits from the bottom of the pot.Īdd the browned beef back into the pot along with 2 tablespoons golden raisins. I used Killian’s, but Guinness would work too. Next, pour in the entire 12 ounces bottle of Irish stout. Then give it all a good stir and cook for one minute. Next, 1 ½ tablespoons of tomato paste and 3/4 teaspoon caraway seeds. Some of the brown bits will release from the pot as the onions cook. Next, reduce the temp of the pot and add in 2 medium chopped yellow onions (about 4 cups).Ĭook the onions for 5-8 minutes until soft and translucent. Transfer the browned beef to a clean bowl as you go. Deeply browning the beef is the secret to a dark, rich and flavorful gravy! Those brown bits are called fond and are full of flavor. Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.ĭon’t be alarmed if the bottom of your dutch oven looks like this. Once hot, work in batches of 3, searing the beef in until a deep golden crust forms on all sides. Heat 1 tablespoon of olive oil over medium-high. Then measure and add 1/4 cup of unbleached all-purpose flour. Sprinkle 1 ½ teaspoons of kosher salt over the beef and toss well so every piece is seasoned. I slice the roast into 1-inch steaks, then slice into strips about 1 ½ inches and cubed it into bite size pieces. This way I can select a piece of beef (chuck roast or bottom round roast) and can dice it as big as I like. Instead of purchasing ready-cubed stew meat, I like to buy a 2 ½ to 3 pound roast and cube it myself. To Make This Irish Stout Beef Stew You Will Need: Patrick’s Day won’t be complete without this stew in your life. I’m not kidding you when I say I LOVE THIS STEW! It’s incredibly hearty, flavorful and the meat just melts in your mouth. The raisins absorb all the amazing flavors and plump up and add a delicious sweetness. Besides the glorious and robust flavor stout brings to this already amazing stew, you’ll also find carrots, parsnips and turnips… oh and raisins too. I wanted to make an Irish stew with a little stout added to the mix. Traditionally we make corned beef and cabbage, but this year I wanted to do something a little different. And with a last name like McNamara you know we celebrate this holiday every. Made with browned cubed beef roast, beer, onions and root vegetables! Even more delicious served with Irish soda bread! Serves 6 to 8. Patrick’s Day with a bowl of hearty Irish Stout Beef Stew.
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