Irish Beef Stew

by elyn_ryn

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!

Print Recipe
Irish Beef Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine American, Irish
Prep Time 30 minutes
Cook Time 2 1/2 hours
Servings
servings
Cuisine American, Irish
Prep Time 30 minutes
Cook Time 2 1/2 hours
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the bacon in a large nonstick skillet and cook on low to medium heat until brown. Remove the bacon and place it in a Dutch oven (or another large pan), leaving the bacon grease in the skillet. Salt and pepper the beef and add a few pieces of it to the skillet. Add cooking oil to the bacon grease if necessary to brown the beef. Remove the browned beef chunks and place them in the Dutch oven with the bacon. Continue adding and browning the beef until all of it is browned and moved to the Dutch oven.
  2. Add the onion and garlic to the bacon grease in the skillet and cook until the onion is wilted. Add the flour and stir to mix with the onion. Pour in a little of the chicken stock to help deglaze the pan and cook for a minute. Then pour everything from the skillet into the Dutch oven.
  3. Add the tomato paste, carrots, celery, beer, and the rest of the chicken stock to the Dutch oven. Stir to mix well. Add the bay leaves and thyme.
  4. Place a lid on the Dutch oven and bring the stew to a simmer. Cook for 2 hours at a low simmer.
  5. After two hours, check the tenderness of the beef. If it is not easily broken apart with a fork, cook for another 30 minutes with the lid on and then check the tenderness again. (See note below for an extra tip.)
  6. Remove the lid and simmer the stew for 30 minutes with the lid off to thicken the broth. Salt and pepper to taste.
Recipe Notes
  • This stew should cook at a low simmer with a lid on.  The recipe calls for a 2-hour cooking time, but because of stove temperature variables, this stew can be cooked up to 3 hours with the lid on.  Also, larger sized beef chunks will take longer to cook.  Just check the stew after 2 hours to make sure a longer cook time is not going to overcook the vegetables.
  • Cooking the stew the last 30 minutes with the lid off lets steam escape which thickens the broth.
  • This stew will not taste like beer when it is finished.  It has a dark, rich gravy-type broth that goes well with mashed potatoes or white rice.
  • This stew would also be good with 8 ounces of fresh sliced mushrooms in it.  Add the mushrooms when you add the carrots and celery.
  • You can also make this stew with a chuck roast.
  • I use the non-stick skillet to cook the bacon, beef, onion, and garlic to keep them from sticking and burning.  Occasionally, they stick to the Dutch oven and burn which causes the stew to have small dark pieces of onion and garlic.

You may also like

Leave a Comment