Would celebrating St Patrick's Day be complete without Irish Stew and Guinness Beer- I don't think so. The combination of Guinness beer and red wine raises the bar on a flavorful stew. The house will smell wonderful cooking this traditional Irish dish. This recipe also works great in a crockpot.
- 1 pound stew beef, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/4 cup flour
- 6 large garlic cloves finely chopped
- 3/4 cup red wine
- 3/4 cup Guinness
- 5 cups beef stock (or broth)
- 3 tablespoons tomato paste
- 1 1/2 tablespoons white sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 2 bay leaves
- 2 tablespoons butter
- 2 russet potatoes, cut into 1/2-inch pieces (peeled or unpeeled)
- 3 red potatoes, cut into 1/2-inch pieces (peeled or unpeeled)
- 3 stalks celery, chopped
- 2 cups carrots cut into 1/2-inch pieces
- 1 large onion chopped
- 1 tablespoon cornstarch + 1 tablespoon water
- salt and pepper, to taste
Preparation time 30mins
Cooking time 90mins
Adapted from artandthekitchen.blogspot.ca
Heat the olive oil in large skillet, medium-high heat.
Salt and pepper beef, dust with flour and sauté until brown on all sides, about 5 to 7 minutes. Transfer to dutch oven or heated crockpot. May have to do in several batches (don't crowd pan when browning).
Add garlic and sauté another minute, until fragrant.
Deglaze pan with red wine, add Guinness, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves.
Stir to combine and bring the mixture to a simmer, then transfer to beef.
In skillet, melt the butter over medium heat. Add the potatoes, celery, onion and carrots, sautéing until golden, about 10 minutes.
Add vegetables to beef mixture.
Bake in oven 350°F for about 1 hour until vegetables and beef are tender.
If using crockpot, cook 3 to 4 hours on low setting.
If juices need to be thickened add 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Slowly stir into the stew.
Season with salt and pepper to taste.