Irish Stew

Traditional Beef and Guinness Irish Stew

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by

Al McFarland
in
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Irish Stew

Traditional Beef and Guinness Irish Stew

As the holiday hangover subsides and we find ourselves smack in the middle of a cold Canadian winter, there’s nothing better than a traditional Irish stew to warm the heart and soul. This particular recipe is extremely hearty and flavourful. As we say around our dinner table “it’ll put hair on your chest”.
Featuring a simple blend of stewing beef, bacon, fresh vegetables, and – of course – dark Guinness stout, the flavours of this stew build as the ingredients simmer. In the end, everything comes together to produce a dish that is irresistibly good, especially on a cold winter day.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: Irish
Calories: 695
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs stewing beef cubed (max. 1 inch)
  • 1 1/2 tbsp Kosher salt separated
  • 2 cups Shitake mushrooms sliced
  • 3 tbsp olive oil separated
  • 1 white onion diced
  • 4 cloves garlic minced
  • 1 lb uncooked thick cut bacon 1/2 inch pieces
  • 3 large carrots peeled + chopped
  • 2 celery stalks chopped
  • 2 tbsp flour
  • 500 ml Guinness stout
  • 3 1/2 cups beef broth low sodium or reduced salt
  • 5 tbsp tomato paste
  • 4 bay leaves
  • 3 springs fresh thyme
  • 1 tbsp unsalted butter

Equipment

  • Dutch oven (or heavy pot)
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Cut bacon, clean and slice mushrooms, dice onion, peel and mince garlic, peel and chop carrots, wash and chop celery, measure and separate all ingredients.
Cooking + Assembly
  1. Sprinkle 1 tbsp of salt over stewing beef and allow to sit for 30-40 minutes before cooking.
  2. Add mushrooms to a Dutch oven and sprinkle with salt. Cook over medium heat for 2-3 minutes until tender and fragrant. Finish with butter and continue to cook for an additional minute. Stir often with a wooden spoon to avoid sticking. Remove from pot and set aside.
  3. Increase heat to medium-high and add 2 tablespoons of olive oil to the same pot. Cook stewing beef, stirring frequently, until all pieces are browned (about 5 minutes). Remove beef and juices from pot and set aside.
  4. Reduce heat to medium and add the last 1 tablespoon of oil to the pot and sauté onions for 2 minutes. Add garlic and continue to cook for an additional 1 minute.
  5. Add cut bacon to the pot and cook for an additional 3-5 minutes until slightly crispy and fully cooked.
  6. Add carrots, mushrooms, and celery to the pot and stir to coat with flour. Cook for approximately 1 minute until flour has been cooked off.
  7. Add in all liquid elements – the Guinness stout, beef broth, and tomato paste and stir until well blended. Add the bay leaf and thyme and return browned beef to the pot.
  8. Bring the entire mixture to a boil over medium heat, then reduce to low and cover. Simmer the stew for 45 minutes, stirring frequently and scraping the bottom of the pot with a wooden spoon. Remove lid and cook for an additional 15 minutes.
  9. Remove bay leaf and thyme stems then add 1 tablespoon of unsalted butter to create a rich gravy. Serve and enjoy!

Notes

  • Always salt beef well in advance of cooking. This will allow the salt to penetrate and tenderize, leaving the meat perfectly seasoned and tender.
  • Serve this with garlic mashed potatoes and our Rustic Potato Bread for a full Irish dinner menu.