A great recipe for hearty Irish beef stew made with garlic, stock, Guinness, red wine, potatoes, carrots, and onions. According to the cooking technique, the dish resembles Ukrainian chanakhi, but without the use of alcohol.
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As in any national cuisine, there are dishes around which there are disputes – how to thoroughly prepare them according to the classic recipe. The latter applies to this Irish beef stew. As any Irish person will tell you, lamb is the meat of choice for a good Irish stew. But in the USA, they eat much more beef than lamb. So, this recipe received certain changes during its migration from Ireland to America. So, usually when Irish-Americans make a stew for an Irish holiday, it’s usually made with beef.
This special dish has all the classic additions to a good Irish stew – meat, broth, many roots – with the addition of Guinness Extra Stout for a malty flavor and a certain Irish authenticity.
The recipe belongs to a chef from Europe who adapted the Bon Appétit recipe for Irish Stew by adding Guinness and a little red wine.
Try to cook this dish, and you will be delighted with it!
👩🍳 Irish stew is the subject of a page in Jerome K. Jerome’s humorous story “Three Men in a Boat.” The author jokes about the conservatism of some gourmets. Who, for example, believed that adding some additional ingredients to the stew, such as carrots, only spoils its taste.
👩🍳 The composition of the classic stew includes lamb, potatoes, onions, as well as parsley and cumin. Most often, meat is cut into small pieces, while vegetables are cut into large pieces, halves, or quarters. The ingredients are placed in a deep dish, for example, a rondel, then filled with water and stewed over low heat for about 1 hour.
Traditional Irish stew
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Best Irish stew recipe
This particular dish has all the classic additions of a good Irish stew—meat, stock, lots of root—with a dash of Guinness Extra Stout for its malty flavor and a certain Irish authenticity.
Ingredients
- Marbled beef – 550 gr.
- Salt – 3 tsp.
- Olive oil – 80 ml.
- Garlic – 6 cloves
- Beef broth – 1 liter (4.23 cups)
- Water – 500 ml. (2 cups (0.47 l))
- Beer Guinness Extra Stout – 240 ml. (1 cup (0.24 l))*
- Red wine – 240 ml. (1 cup (0.24 l))
- Tomato paste – 2 tbsp. l.
- Sugar – 1 tbsp. l.
- Dried thyme – 1 tbsp. l.
- Worcester sauce – 1 tbsp. l.**
- Bay leaf – 2 pcs.
- Butter – 2 tbsp. l.
- Red potatoes – 1350 gr. (3 pounds)
- Onion – 1 pc.
- Carrot – 3-4 pcs. or parsnip 2 cups (0.47 l)
- Freshly ground black pepper – 1/2 tsp.
- Fresh parsley – 2 tbsp. l. (shredded)
Instructions
Sprinkle about a teaspoon of salt over the beef pieces.
Heat the olive oil in a large (6-8 liter) heavy-bottomed saucepan over high heat.
Pat the beef dry with paper towels and add the beef in batches (don't press it or the meat will steam and not brown) and fry.
Do not stir until the meat is well browned on one side, then turn the pieces with tongs and brown the other side.
Add the garlic to the pot with the beef and sauté for 30 seconds or until fragrant (about 3 minutes).
Add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaf. Mix thoroughly.
Bring the mixture to a boil. Reduce heat to low, then cover and cook over low heat for 1 hour, stirring occasionally.
While the pot of meat and broth is simmering, melt the butter in another pot over medium heat. Add onions and carrots. Fry onions and carrots until golden brown, about 15 minutes.
After an hour, add the onions, carrots, and potatoes to the beef (Potatoes should be cut into 1.5 cm pieces.)
Add black pepper and two teaspoons of salt. Simmer, uncovered, until the vegetables and beef are very tender, about 40 minutes. Discard the bay leaf. Remove excess fat with a spoon.
Your Irish Beef Stew is ready! Transfer the stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.
Bon appétit!
Notes
Please consider using beef stew well covered with fat. Lean meat will be too dry.
Save cooking time by prepping the onions, carrots, and potatoes while the beef stock is cooking.
This is a thinner stew that is thickened only by potato starch (something like the Ukrainian dish chanakhi). If you want a thicker stew, eliminate 1/4 of each liquid from the recipe and use the following measurements instead: 720 ml. beef broth, 360 ml. water, 180 ml. strong beer and 180 ml. red wine.
*Guinness Extra Stout beer is a beer brand of the Irish company Guinness
**Worcestershire sauce is a sweet and sour, slightly spicy fermented English sauce, which is prepared because of vinegar, sugar, and fish. Currently, it is sold on many Internet resources in Ukraine.
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Nutrition Information
Serving Size
4 - 6 servingsAmount Per Serving Calories 720Total Fat 29gSaturated Fat 10gCholesterol 92mgSodium 1579mgCarbohydrates 72gFiber 8gSugar 9gProtein 36g
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Irish stew recipe | All Recipes
Greetings! Very helpful advice within this post! It is the little changes that make the most important changes.
Thanks a lot for sharing!
Irish stew recipe | All Recipes