Irish Beef and Guinness Stew
Tender beef and root vegetables simmered in a rich Guinness gravy and served over creamy mashed potatoes.
Equipment
- Dutch oven
- Wooden spoon
- Chef's knife
- Potato masher
Ingredients
Stew
- 2 lb beef chuck cut into 5 cm cubes
- 2 tbsp all-purpose flour
- 2 tbsp oil for browning
- 2 large yellow onions sliced
- 3 large carrots cut into chunks
- 3 cloves garlic minced
- 1 bottle Guinness stout about 330 ml
- 2 cups beef stock
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
Mashed Potatoes
- 2 lb russet potatoes peeled and cubed
- 1/2 cup milk warmed
- 4 tbsp butter
Instructions
Braise the Beef:
- Toss beef with flour and season with salt and pepper.
- Heat oil in a Dutch oven and brown the beef in batches. Transfer to a plate.
- Cook onions and carrots for 8 minutes. Add garlic and tomato paste and cook for 1 minute.
- Pour in Guinness and scrape up browned bits. Return beef to the pot with stock and thyme.
- Cover and simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender.
Make the Mash:
- Boil potatoes in salted water for 15 to 18 minutes until tender.
- Drain well and mash with warm milk and butter. Season to taste.
- Remove thyme from the stew, spoon it over mashed potatoes, and garnish with parsley.
Notes
- Use a dry stout rather than a sweet stout for balanced gravy.
- If the stew is thin, simmer uncovered for 10 to 15 minutes before serving.
Nutrition
Calories: 680kcalCarbohydrates: 50gProtein: 45gFat: 30gSaturated Fat: 13gCholesterol: 145mgSodium: 890mgFiber: 6gSugar: 7g