Beef and Irish Stout Stew
Heart warming Irish Stew.
Preparation Time:30 minutes
Cooking Time:3 hours
Level of Difficulty:Easy
- For the base:
- 900 g lean beef stew meat
- 45 ml vegetable oil, divided
- 15 g all-purpose flour
- freshly ground black pepper to taste
- 0.2 g cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, crushed
- 30 g tomato paste
- 355 ml Irish stout beer (e.g., Guinness)
- 4 g chopped fresh parsley for garnish
- Toss the beef cubes with 1 tablespoon of vegetable oil.
- In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
- Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat.
- Add the beef, and brown on all sides. Add the onions, and garlic.
- Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend.
- Reduce the heat to medium, cover, and cook for 5 minutes.
- Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth.
- Pour in the rest of the beer, and add the carrots and thyme.
- Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally.
- Taste and adjust seasoning before serving.
- Garnish with chopped parsley.