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Irish Beef Stew with Guinness 2023-03-08 https://www.metro.ca/userfiles/image/recipes/ragout-irlandais-guinness-12103.jpg PT30M PT4H30M PT5H00M

Finely dice 1 carrot, 1 large celery stick, and 1 onion and set aside.Largely chop 1 onion, 2 carrots and 2 celery stalks. These pieces will not cook down and should be sized according to how you want them to look in your final stew.Season your beef cubes well with salt, pepper, garlic powder and onion powder and toss until well coated.In a dutch oven, on medium heat add your diced bacon and cook on medium, stirring periodically until the fat is rendered and bacon is nice, crisp and brown.Remove your bacon from the pot but keep the bacon fat in the pot.Add your cubed beef in the pot in batches and seared on all sides until it is nicely browned.Remove the first batch of beef and place on a plate and add the second batch and brown. 2-3 batches should be enough. Cooking in batches allows the beef to brown and does not overcrowd the pan.Set your seared beef aside and in the same pan with the bacon fat and and now beef residue, add your finely diced veggies. Saute stirring frequently with a wooden spoon will start to deglaze the pan as well. Season with salt to taste.After about 5-7 minutes of stirring your veggies should be wilted and browned. Add your minced garlic and stir for about 1-2 minutes.Add your tomato paste and sautee stirring for about a minute.Add your flour and mix until combined, yes it will be very thick but mix for about 1-2 minutes to toast the flour.Add your seared beef back in the pot.Pour in your whole tall guinness can and follow 2 cups of beef stock.This is optional but add 1 tablespoon of brown sugar to balance out the bitterness of the beer.Add your rosemary sprig, thyme sprigs, and bay leaves.If you do not want your onions visible in the final end product, add your largely cut onions at this stage, otherwise, wait and add them when the other large cut veggies are added.Bring to boil then cover your Dutch oven with a lid and place in your oven and cook at 325 degrees for 2 hours.After two hours remove the pot from the oven and mix in your large cut carrots and celery. Taste and add a pinch of salt if necessary. Remember this will continue to reduce so it should not be salty at this stage. You can add salt later, but you can’t take it away.Place the pot back in the oven, uncovered for an additional hour.After an hour, your stew should be pretty much ready. You can reduce the stew further on the stove if you would like to thicken it up. To reduce on the stove, just place on low heat and let it simmer for up to 30 minutes, stirring periodically so it does not burn.Remove your thyme sprigs, rosemary sprig and bay leaves.Mix in your bacon bits, taste, adjust seasoning one last time if necessary and enjoy!Garnish with chopped parsley and serve with a plate of creamy mashed potatoes.

6-8 Metro

3 5 5 1

3 pounds beef chuck, cut into large cubes 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 4 slices thick cut bacon, diced 3 carrots, peeled and washed 3 large celery stalks 2 medium sized onions 4 garlic cloves, minced 2 tablespoons tomato paste 2 tablespoons all purpose flour 1 tall can of Guinness 2 cups beef broth 1 tablespoon brown sugar (optional) 2 bay leaves 1 sprig rosemary 4 sprigs thyme 2 tablespoons chopped parsley for garnish Mashed potato, to serve (optional)

Irish Beef Stew with Guinness

Rate this recipe

5 Votes

6-8

Main course

0:30

Preparation

4:30

COOKING

5:00

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

3 pounds

beef chuck, cut into large cubes

1 teaspoon

salt

1 teaspoon

black pepper

1 teaspoon

garlic powder

1 teaspoon

onion powder

4 slices

thick cut bacon, diced

3

carrots, peeled and washed

3

large celery stalks

2

medium sized onions

4

garlic cloves, minced

2 tablespoons

tomato paste

2 tablespoons

all purpose flour

1

tall can of Guinness

2 cups

beef broth

1 tablespoon

brown sugar (optional)

2

bay leaves

1

sprig rosemary

4

sprigs thyme

2 tablespoons

chopped parsley for garnish

Mashed potato, to serve (optional)

Imprimer ma sélection

Preparation

Finely dice 1 carrot, 1 large celery stick, and 1 onion and set aside.

Largely chop 1 onion, 2 carrots and 2 celery stalks. These pieces will not cook down and should be sized according to how you want them to look in your final stew.

Season your beef cubes well with salt, pepper, garlic powder and onion powder and toss until well coated.

In a dutch oven, on medium heat add your diced bacon and cook on medium, stirring periodically until the fat is rendered and bacon is nice, crisp and brown.

Remove your bacon from the pot but keep the bacon fat in the pot.

Add your cubed beef in the pot in batches and seared on all sides until it is nicely browned.

Remove the first batch of beef and place on a plate and add the second batch and brown. 2-3 batches should be enough. Cooking in batches allows the beef to brown and does not overcrowd the pan.

Set your seared beef aside and in the same pan with the bacon fat and and now beef residue, add your finely diced veggies. Saute stirring frequently with a wooden spoon will start to deglaze the pan as well. Season with salt to taste.

After about 5-7 minutes of stirring your veggies should be wilted and browned. Add your minced garlic and stir for about 1-2 minutes.

Add your tomato paste and sautee stirring for about a minute.

Add your flour and mix until combined, yes it will be very thick but mix for about 1-2 minutes to toast the flour.

Add your seared beef back in the pot.

Pour in your whole tall guinness can and follow 2 cups of beef stock.

This is optional but add 1 tablespoon of brown sugar to balance out the bitterness of the beer.

Add your rosemary sprig, thyme sprigs, and bay leaves.

If you do not want your onions visible in the final end product, add your largely cut onions at this stage, otherwise, wait and add them when the other large cut veggies are added.

Bring to boil then cover your Dutch oven with a lid and place in your oven and cook at 325 degrees for 2 hours.

After two hours remove the pot from the oven and mix in your large cut carrots and celery. Taste and add a pinch of salt if necessary. Remember this will continue to reduce so it should not be salty at this stage. You can add salt later, but you can’t take it away.

Place the pot back in the oven, uncovered for an additional hour.

After an hour, your stew should be pretty much ready. You can reduce the stew further on the stove if you would like to thicken it up. To reduce on the stove, just place on low heat and let it simmer for up to 30 minutes, stirring periodically so it does not burn.

Remove your thyme sprigs, rosemary sprig and bay leaves.

Mix in your bacon bits, taste, adjust seasoning one last time if necessary and enjoy!

Garnish with chopped parsley and serve with a plate of creamy mashed potatoes.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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