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Beef and Guinness Irish Stew with Vegetables and Herbs

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
210 min
SERVINGS
6 servings
Dinner Irish
Beef and Guinness Irish Stew with Vegetables and Herbs
Ingredients
  • 2 pounds lean beef stew meat, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons all-purpose flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups Irish stout beer (such as Guinness®)
  • 2 cups chopped carrot
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley for garnish
Instructions
1
Combine the beef cubes with 1 tablespoon of vegetable oil in a bowl, mixing well. In another container, whisk together the flour, salt, pepper, and cayenne pepper until well combined.
2
Dredge the beef cubes in the flour mixture, ensuring they are evenly coated.
3
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef cubes and sear on all sides until browned. Introduce the onions and garlic into the pan, stirring to combine.
4
To incorporate the tomato paste, mix it with a small amount of water in a separate container until smooth. Pour this mixture into the pan, stirring to blend with the other ingredients.
5
Gradually reduce the heat to medium and cover the skillet or Dutch oven. Allow it to cook for 5 minutes, stirring occasionally.
6
Next, pour 1/2 cup of 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 step adds depth to the broth, so it's essential to include it in the process.
7
Once the beer starts boiling, pour in the remaining 1/2 cup of beer. Introduce the carrots and thyme into the pan, stirring to combine.
8
Cover the skillet or Dutch oven again, reducing the heat to low. Allow it to simmer for 2 to 3 hours, stirring occasionally.
9
Before serving, taste the dish and adjust the seasoning as needed. Finally, garnish with chopped parsley to complete the presentation