Guiness Irish Stew
- 600g chuck steak/gravy beef, cut into 3-4 cm chunks
- salt to taste (2 - 3 tsp may be needed)
- 1/4 cup olive oil
- 6 large garlic cloves, minced
- 6 cups beef stock
- 1 cup of Guinness extra stout (good quality! - poor quality can be bitter)
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 1.5kg russet potatoes, peeled, cut into cubes (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 2 cups peeled and cubed carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large, thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.
A great way to use those 'lesser' cuts and all the tastier if you leave on a little fat; the addition of guiness and wine tenderises the meat in a relatively short time. There are various Irish and/or Guiness Stew recipes available online. This one from Simply Recipes is, in our opinion, particularly delicious. Some final thickening may be required depending on your personal preferences.