Irish Beef and Stout Stew
Irish Beef and Stout Stew is a traditional hearty stew made with tender chunks of beef, carrots, potatoes, onions, and a rich broth flavored with stout beer.
Ingredients
- 1.5 pounds stewing beef cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 tablespoons all-purpose flour
- 1 can stout beer 14.9 oz
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 large potatoes peeled and diced
- 1 cup green peas frozen or can (drained), optional
- Salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks and brown on all sides. Remove the beef from the pot and set aside.
- Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 1-2 minutes.
- Pour in the stout beer and beef broth, stirring to deglaze the bottom of the pot. Add the bay leaves and thyme sprigs.
- Return the browned beef to the pot. Bring the stew to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until the beef is tender.
- Add the diced potatoes to the stew and continue to cook until the potatoes are cooked through, about 30 minutes. Add green peas if using.
- Season with salt and pepper to taste. Remove the bay leaves and thyme sprigs.
- Serve the Irish Beef and Stout Stew hot, garnished with chopped fresh parsley if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 596kcal (30%)Carbohydrates: 34g (11%)Protein: 36g (72%)Fat: 35g (54%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 121mg (40%)Sodium: 593mg (26%)Potassium: 1.232mgFiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 5.411IUVitamin C: 41mg (50%)Calcium: 85mg (9%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
