Happy St. Patrick’s day! I absolutely love comfort food don’t you? To me, nothing says comfort food than a thick rich flavorful stew and a large slice of crunchy warm bread slathered with butter….and a nice pint of brew?
Well, let’s just get our Irish on and make a nice easy stew that you can stick in the oven and let it get all yummy! While you may enjoy yours with a pint or two, I’m all about honesty and this Irish mama has a beer allergy so she has to have hers with a tall glass of milk. I always love the smell of a deep dark pint of Guinness though and whatever the foodie gods do, once it is cooked, my allergy disappears! How cool is that?
So let’s get cracking! Or chopping in this case. I always prep everything when I cook recipes like this. There really isn’t much time once you get the cooking going to cook and chop, so get all those ingredients out then chop what needs chopping. I like medium-sized chunks in my stews, but you do you. Go for large chunks (increase your cooking time a bit) or go for bite-sized chucks (decrease your cooking time a bit).
Tip: Pat dry your meat chunks on all sides before you start. They will brown faster and better that way!
Preheat your oven and remove your racks so that your pot will fit. Next, start your olive oil warming at medium heat as you pat down those pieces of meat. Now, in about three groups, sear the meat on all sides, removing onto a plate or towel once done and repeating until all your meet is browned.
Next, add in your garlic and onions, cooking until they are browned. Pop in your veggies and stir. Cook 2 minutes more. Next cover your veggies with the flour, toss until they are all covered. Add your seasonings. Pour in your Guinness, slowly. Once its all in there, stir until the flour is dissolved. Add your beef broth. Cook until it begins to slightly thicken.
Place in your oven, slightly covered, and cook 2 1/2 – 3 hours. I made my yummy Irish Soda Bread earlier in the day, so when the stew was done and lout, I simply placed my pre-cut slices slathered with BUTTER onto a cooking sheet and placed that in the oven while I laddled the stew into bowls, garnished with a bit of fresh parsley, sprinkled with a little more fresh cracked pepper and a bit of thyme. YUM! I hope you enjoy!
Rich & Flavorful Easy Beef & Guinness Stew
A rich, flavorful Irish-inspired stew recipe perfect for those damp and cold evenings.
- 4 tablespoons olive oil
- 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes – 2 medium-sized brown onions, chopped
- 1 tablespoon minced garlic
- 3 large carrots, peeled and chopped
- 4 large potatoes, chopped
- 1/4 cup all-purpose flour
- 1 (11.2-ounce) bottle Guinness Draught
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar (optional)
- 4 cups beef broth
- 1 1/2 teaspoons dried thyme
- Salt & Pepper to taste
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Adjust oven rack to lower-middle position and preheat oven to 325F.
- Pat dry beef and season with pepper and salt.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides in small batches until browned all over. Remove to plate covered with paper towels until completed.
- Add onion and garlic to the pan juices; saute until soft and transparent. Add carrots and potatoes and cook for another 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for another 2 minutes.
- Pour in the Guinness; mix well until flour is dissolved, then add tomato paste, brown sugar, beef broth and thyme, scraping up those yummy brown bits on the bottom of the pot with your wooden spoon. It should come to a simmer quickly and cook until slightly thickened (3-5 minutes).
- Toss in the beef. Partially cover the pot; place in your oven and bake for 2 1/2 – 3 hours. Try to stir at least once, preferrably twice during cooking).
- Remove from the oven, garnish with parley and serve with crunchy Irish Soda Bread.
Coming Soon! Irish Soda Bread…Running with Your Tribe….Women Who Inspire: Expo West
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That wasn’t so hard was it?