An Irish-Inspired Diced Beef Stew
This hearty stew features all the classic elements of a great Irish dish, tender meat, rich stock, and plenty of root vegetables, enhanced with Guinness extra stout for its malty flavour and authentic Irish touch.
Ingredients
- 600 g well-marbled diced beef stew meat, cut into 4 cm chunks
- 3 tsp salt, or to taste
- 60 ml extra virgin olive oil
- 6 garlic cloves, minced
- 950 ml beef stock
- 475 ml water
- 240 ml Guinness extra stout
- 240 ml hearty red wine
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tbsp dried thyme
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 30 g butter
- 1.4 kg russet potatoes, peeled, cut into 1.5 cm pieces (about 7 cups)
- 1 large onion, chopped (about 225–300 g / 1½ to 2 cups)
- 3 to 4 carrots or parsnips, cut into 1.5 cm pieces (about 2 cups)
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
How to Prepare
1. Brown the beef
Sprinkle about 1 tsp salt over the diced beef pieces. Heat the olive oil in a large 6 to 8-litre thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels. Working in batches, add the beef (do not overcrowd the pan, or the meat will steam instead of browning). Cook without stirring until well browned on one side, then use tongs to turn the pieces over and brown on another side.
2. Add garlic and stock ingredients, then simmer
Add garlic to the pot with the beef and sauté for 30 seconds or until fragrant. Then add:
- Beef stock
- Water
- Guinness
- Red wine
- Tomato paste
- Sugar
- Thyme
- Worcestershire sauce
- Bay leaves
Stir to combine. Bring to a simmer, then reduce heat to the lowest setting. Cover and let it cook at a bare simmer for 1 hour, stirring occasionally.
3. Sauté the onions and carrots separately
While the beef simmers, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté until the onions turn golden (about 15 minutes). Set aside until the beef stew has finished its first hour of simmering.
4. Add the vegetables to the beef stew and simmer
Add the onions, carrots, and potatoes to the stew. Season with black pepper and 2 tsp salt. Simmer uncovered until the vegetables and beef are very tender (about 40 minutes). Discard the bay leaves. Tilt the pan and spoon off any excess fat.
5. Serve and enjoy
Ladle the stew into serving bowls. Adjust salt and pepper to taste, sprinkle with fresh parsley, and serve hot.