Description
A rich and hearty Irish stew featuring tender beef chuck slowly simmered in Guinness stout with carrots, onions, and aromatic thyme, creating a comforting dish perfect for warming up on cold nights.
Ingredients
Beef and Meat
- 3 lb beef chuck, cubed
Vegetables
- 1 onion, chopped
- 3 carrots, sliced
Liquids and Broth
- 1 bottle Guinness stout (12 oz)
- 2 cups beef broth
Seasonings and Others
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Brown the beef: Heat the olive oil in a Dutch oven or heavy skillet over medium-high heat. Add the cubed beef chuck in batches, browning all sides until nicely caramelized. Remove the browned beef and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion and sliced carrots. Cook over medium heat until the onion is translucent and the carrots begin to soften, about 5 minutes.
- Add flour and cook: Sprinkle the flour over the vegetables and stir well to coat. Cook the mixture while stirring continuously for about 1 minute to eliminate the raw flour taste.
- Deglaze and add liquids: Slowly pour in the Guinness stout while scraping up any browned bits from the bottom of the pot. Then add the beef broth, dried thyme, salt, and black pepper. Stir to combine all ingredients.
- Return beef and simmer: Return the browned beef cubes to the pot. Stir to mix and bring the stew to a gentle simmer. Cover the pot with a lid and let it cook on low heat for 2½ to 3 hours, or alternatively transfer everything to a slow cooker and cook on low for 7 to 8 hours, until the beef is tender and flavors are melded.
Notes
- The stew will thicken further as it cools, so consider consistency when serving.
- Serve the stew with crusty bread or creamy mashed potatoes for a complete, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
