Step up your beef stew by adding a dry stout beer to your recipe for a rich complex taste.
For this recipe, I started by frying small bacon pieces in a skillet. Then I browned a sirloin tip roast that was cut into large chunks. Using the same bacon grease, I sauteed onions and garlic. From this point, everything is put into a Dutch oven or another large pan.
Cut up carrots and celery and add them to the Dutch oven along with the stout beer, chicken stock, tomato paste, and herbs and spices.
Simmer for two to three hours and you have a delicious Irish stew with very tender beef.
This stew has no beer taste because most of the alcohol cooks away after simmering for so long. It is great served with a starchy side dish such as mashed potatoes or rice. Enjoy!