Kiss me I’m Irish! Well, about a quarter Irish or so. A month ago my dad decided he wanted everyone to come over and bring a homemade soup. Either a favorite recipe or to try a new recipe. I decided to try a new one. I found this Irish Beef Stew recipe and it seemed perfect.
Normally, I’m not a stew fan (in fact, I wasn’t even a soup fan until I moved to Colorado and froze my butt off) but I know my dad is so I gave it a go. I found this recipe and it seemed easy and flavorful. The highlight was that it was advertised as a great recipe to make ahead and freeze for later use. Perfect!
All the ingredients were pretty basic for a stew. I got lucky with the beef because my local Stater Bros was having an awesome sale.
- 2 tbsp olive oil
- 2.5 lb beef chuck ,brisket or any other slow cooking beef (no bone)
- 3/4 tsp salt
- Black pepper
- 3 garlic cloves , minced
- 2 onions , chopped (brown, white or yellow)
- 6 oz bacon , speck or pancetta, diced
- 3 tbsp plain flour
- 14.9oz can Guinness Beer
- 4 tbsp tomato paste
- 3 cups chicken stock/broth
- 3 carrots , peeled and cut
- 2 large celery stalks, cut
- 2 bay leaves
- 3 sprigs thyme
I love when recipes give you different options! I decided to use bacon which turned out to be everyone’s favorite part of the dish. It was what made it stand out. I bought beef chuck and replaced the Guinness with a water/Worcestershire sauce mixture (my dad wasn’t too keen on the beer since he doesn’t drink).
Let me tell you, the house smelled amazing all day! Since I was going to freeze it for a later date it was incredibly hard not to sneak a bowl.
Cut the beef into 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.
Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
Cook until bacon is browned then add flour. Stir flour into the mixture.
Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef to the pot (including any juices).
Add enough water so the beef & veggies are almost fully covered.
Cover, bring to simmer then 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 and the sauce has reduced and thickened slightly.
Skim fat off the surface.
Serve with creamy mashed potatoes!!
The only thing I wish we had done differently was serving it with mashed potatoes, I just ran out of time that day. Even reheated it was delicious and a big hit. My dad loved it and had it for dinner again the next day. The only people who weren’t fans were the kids but I’m sure the mashed potatoes would have changed that. I can’t blame them too much since I didn’t like any soup either until a few years ago!
Okay, now go try it! It’s perfect for a chilly fall day.