Irish Stout Beef Stew Recipes

IRISH BEEF STEW

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

SLOW-COOKER IRISH STOUT BEEF STEW

Steps:

• Spray 5-quart slow cooker with cooking spray.
• Mix onions, melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in slow cooker. Add 1 cup of the broth. Cover; cook on Low heat setting 8 to 10 hours or until onions are very tender and browned.
• In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat. Discard any excess flour. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef 5 to 7 minutes or until browned on all sides. Transfer to slow cooker; repeat with remaining 1 tablespoon oil and remaining half of beef.
• Add remaining 1 cup broth to skillet; heat to boiling over medium-high heat, scraping up any browned bits on bottom of skillet. Add to slow cooker.
• Add Guinness®, potatoes, carrots and thyme to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until meat is tender and sauce is thickened.
• Garnish with parsley.

IRISH BEEF AND STOUT STEW

Steps:

• Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
• Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

IRISH BEEF STEW WITH GUINNESS STOUT

Steps:

• Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
• Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
• Add the onion and cook for a few minutes until it is clear.
• Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
• Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
• Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
• Check for the salt and pepper before serving.

BEEF AND GUINNESS STEW

Steps:

• Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

BEEF & STOUT STEW

Steps:

• Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
• Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
• Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
• Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
• Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Steps:

• Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
• Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
• Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
• Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
• Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

IRISH STOUT BEEF STEW

Steps:

• Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
• Heat oil in a medium skillet over medium-high heat.
• Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
• Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
• Cook on High until meat is tender and potatoes are soft, about 6 hours.

THE BEST IRISH STOUT BEEF STEW

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add beef stew meat and brown on all sides, about 4-5 minutes. Add flour and stir, coating beef and cook for 1-2 minutes.
• Add stout beer, beef broth, vegetables and herbs. Bring to a boil the reduce heat and simmer for one hour. Add salt and pepper to taste.

BEEF AND IRISH STOUT STEW

Steps:

• Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
• Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
• Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

SLOW-COOKER STOUT BEEF STEW

Steps:

• In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
• In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

INSTANT POT IRISH STOUT BEEF STEW

Steps:

• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the oil in the pot.
• Add the beef to the pot and sauté until browned on all sides, about 4 minutes. Press cancel or turn off the burner.
• Add the beef broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomato paste, Worcestershire sauce, salt, pepper, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 15 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and stir the stew, then garnish with fresh parsley.