Description
A rich, hearty bowl of Irish beef stew with Guinness is the make-ahead comfort food your St. Patrick’s Day needs! Full of bacon, tender beef chuck, veggies and coated in a thick, beefy gravy…you can’t go wrong with this stew.
Ingredients
Scale
- 5 slices bacon, diced
- 2–1/2 pounds boneless beef chuck, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- Olive oil, as needed
- 2 tablespoons all-purpose flour
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 garlic cloves, finely minced
- 2 teaspoons chopped fresh thyme
- 1 large sprig of fresh rosemary
- 8 ounces cremini mushrooms, caps trimmed and sliced
- 2 tablespoons tomato paste
- One 12-ounce bottle Guinness beer
- 2 cups low-sodium beef stock
- Fresh flat-leaf parsley, finely chopped, for garnish
- Thinly sliced green onions, for garnish
Instructions
- Preheat a 5-quart brasier or large pot over medium heat. Once hot, add the bacon and cook until golden and crisp, about 5 to 6 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat in the pan and increase the heat to medium-high.
- Toss the beef cubes in salt, pepper and the 2 tablespoons flour to evenly coat. Add half of the beef to the skillet and sear on both sides until golden brown, about 2 to 3 minutes per side. Remove from the pan and repeat with the remaining half of the beef. Set aside.
- Reduce the heat to medium and add the onion and carrots with a pinch of salt. Sauté until softened and the onions are translucent, about 5 to 6 minutes. Add the garlic, thyme and rosemary spring and toss for about 30 seconds, until the garlic is fragrant. Add the sliced mushrooms and cook for another 5 to 6 minutes, until the mushrooms have softened and released some of their liquid. You may need to add a little olive oil if the pan is looking dry. Season to taste with salt and pepper. Add the tomato paste and cook for 4 to 5 minutes more, until the tomato paste turns brick-red. Stir in the Guinness, scraping up the bits on the bottom of the pan. Add the beef stock and the seared beef and bring to a boil. Once boiling, reduce the heat to medium-low. cover the pot and simmer for 70 to 90 minutes, until the beef is meltingly tender and the broth has thickened. I like to leave the lid slightly cracked so the stew can thicken. Add the bacon back in and stir together. Serve with fresh parsley and green onions.
- Category: Soups/Stews, Beef