Irish Beef and Guinness Stew

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) Guinness beer 1 cup (240ml) Guinness beer
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. 2.
   Add the beef chunks to the pot and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the carrots, parsnips, and mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Sprinkle the flour over the vegetables and stir well to coat.
6. 6.
   Return the beef to the pot and pour in the beef broth and Guinness beer. Stir in the tomato paste, bay leaves, sugar, salt, and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Beef and Guinness Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef suitable for stewing, such as chuck or round. Trim any excess fat before cutting into chunks.
• Guinness beer — If you prefer a milder beer flavor, you can use a half cup of Guinness instead of a full cup. Alternatively, you can substitute with a dark stout beer of your choice.
• Mushrooms — Use a variety of mushrooms, such as cremini, button, or porcini, to add depth of flavor to the stew.

Tips & Tricks

• For a richer flavor, marinate the beef in Guinness beer for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Serve the stew with a side of Irish soda bread for a complete Irish meal.
• To add a touch of freshness, sprinkle some chopped fresh thyme over the stew before serving.

Serving advice

Serve the Beef and Guinness Stew in deep bowls, accompanied by crusty bread or creamy mashed potatoes. The stew is best enjoyed piping hot, allowing the flavors to meld together.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or traditional Irish pottery to enhance the Irish dining experience.