Beef and Irish Stout Stew
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Beef and Irish Stout Stew
Succulent beef chunks, carrots, and beer! It’s a combination of uniquely rich flavors that’s certainly satisfying.
Ingredients
- 2 lbs lean beef stew meat cut into 1-inch cubes
- 3 tbsp vegetable oil divided
- 2 tbsp all-purpose flour
- 1 pinch salt and ground pepper (to taste)
- 1 pinch cayenne pepper
- 2 pcs large onions chopped
- 1 clove garlic crushed
- 2 tbsp tomato paste
- 1.5 cups Irish stout beer (such as Guinness)
- 2 cups carrot chopped
- 1 sprig fresh thyme
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- 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; 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, carrots, and thyme. Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally.
- Taste and adjust seasoning before serving. Garnish with chopped parsley.
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