Share the joy with your friends!
We are excited to share with you our version of the traditional Irish Beef and Guinness Stew recipe that will leave you feeling warm and satisfied. heaThisrty dish has been a staple of Irish cuisine for centuries and is known for its rich and complex flavors that come from slow-cooked beef in a delicious broth of vegetables, herbs and, of course, strong Guinness.
In this article, we’ll share our recipe for this classic Irish dish with tips and tricks to make it the best you’ll ever eat. So let’s get started!
Ingredients:
4kg of roastbeef cut into small pieces
4 tablespoons of olive oil
4 tablespoons of all-purpose flour
1 large onion, chopped
4 cloves of garlic, chopped
4 medium carrots, peeled and chopped
2 celery stalks, chopped
2 cups of broth
1 cup of Guinness stout
2 tablespoons of tomato paste
2 bay leaves
1 tablespoon dried thyme
1 spoon of smoked paprika
Salt and pepper to taste
Fresh chopped parsley for garnish
Directions:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Pat the beef dry with paper towels and season with salt and pepper. Coat the meat with flour and shake off the excess.
Add half of the beef to the pan and sear on all sides. Transfer the browned meat to a plate and repeat the process with the remaining meat.
Add the remaining 2 tablespoons of olive oil to the pan and saut the onions until translucent, about 5 minutes.
Add the garlic, carrot and celery to the pan and cook for another 5 minutes. Add the beef, Guinness, tomato paste, bay leaves, thyme and smoked
paprika to the pan and stir to combine.
Return the fried meat to the pot and bring the stew to a boil.
Reduce the heat to low and cover the pan. Leave to stew for 2 to 3 hours, stirring occasionally, until the meat is tender and the flavors have blended.
Discard the bay leaf and serve the stew hot, garnished with chopped fresh parsley.
Tips and Tricks:
this recipe, use a good roast beef. There is enough marbling to keep the beef tender and flavorful during cooking.
By coating the meat in flour before frying, you can get a crispy coating on the outside that adds texture and flavor to the stew.
Don’t be afraid to try different types of beer. The dark beer in this recipe gives it a unique flavor, but you can use other types of beer to give this classic dis
h a new twist. The next day, when the flavors have had more time to blend, this stew is even better. It also freezes well, making it a great choice for busy weekd
ays when you don’t have time to cook.
Traditional Irish Beef and Guinness Stew
We are excited to share with you our version of the traditional Beef and Guinness Stew recipe that will make you feel warm and satisfied. This hearty dish
has been a staple of Irish cuisine for centuries and is known for its rich and complex flavors that come from slow-
cooked beef in a delicious broth of vegetables, herbs and, of course, strong Guinness.
Total duration:
hours 50 minutes
The ingredients
2 kg of roast beef cut into pieces
4 spoons. spoon of olive oil
4 spoons. spoon of all-purpose flour
1 large onion, chopped
4 cloves of garlic, chopped
4 medium carrots, peeled and chopped
2 celery stalks, chopped
2 cups of broth
1 cup of Guinness stout
2 spoons. spoon of tomato paste
2 bay leaves
1 spoon. spoon of dried thyme
1 spoon. spoon of smoked paprika
Salt and pepper to taste
Fresh chopped parsley for garnish
GUIDELINES
In a large pot or Dutch oven, heat 2 Tbsp. olive oil over medium-high heat. Dry the meat with absorbent paper, add salt and pepper. Coat the meat in flour and shake off the excess.
Add half of the beef to the pan and sear on all sides. Transfer the browned meat to a plate and repeat the process with the remaining meat.
Add the remaining 2 tablespoons of olive oil to the pan and fry the onions until translucent, about 5 minutes. Add the garlic, carrot and celery to the pan and cook for another 5 minutes.
Add the beef, Guinness, tomato paste, bay leaves, thyme and smoked paprika to the pan and stir to combine.
Return the fried meat to the pot and bring the stew to a boil.
Reduce the heat to low and cover the pan. Leave to stew for 2 to 3 hours, stirring occasionally, until the meat is tender and the flavors have blended. Discard the bay leaf and serve the stew hot, garnished with chopped fresh parsley.
he remarks
For this recipe, use a good roast beef. There is enough marbling to keep the beef tender and flavorful during the long cooking process.
By coating the meat in flour before frying, you can get a crispy coating on the outside that adds texture and flavor to the stew.
Don’t be afraid to try different types of beer. The dark beer in this recipe gives it a unique flavor, but you can use other types of beer to put a new spin on this classic dish.
The next day, when the flavors have had more time to mix, this stew will be even better. It also freezes well, making it a great choice for busy weekdays when you don’t have time to cook.
