Best 3 Irish Stout Beef Stew Recipes

Are you ready to embark on a culinary journey that will transport your taste buds to the heart of Ireland? In this comprehensive guide, we'll unravel the secrets behind crafting the perfect Irish stout beef stew - a dish that combines the rich flavors of stout beer, tender beef, and an array of hearty vegetables. So, gather your ingredients, prepare your cooking essentials, and let's delve into the delightful world of Irish stout beef stew.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF AND IRISH STOUT STEW

Beef and Irish Stout Stew image

This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.

Provided by want2hike

Categories World Cuisine Recipes European UK and Ireland Irish

Time 3h30m

Yield 6

Number Of Ingredients 12

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 ½ cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Steps:

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the 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 adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 14.2 g, Cholesterol 101.3 mg, Fat 36.1 g, Fiber 2.4 g, Protein 29.4 g, SaturatedFat 12.9 g, Sodium 160.4 mg, Sugar 4.8 g

IRISH BEEF AND STOUT STEW

Irish Beef and Stout Stew image

Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h

Number Of Ingredients 10

Ingredients

4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

Steps:

Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

IRISH STOUT BEEF STEW

Irish Stout Beef Stew image

This is a twist on an Irish stew recipe. I added some additional seasonings as the other recipes I've tried ended up being too bland. Serve with Irish soda bread.

Provided by jdave1084

Time 6h35m

Yield 8

Number Of Ingredients 14

Ingredients

4 large potatoes, cut into large chunks
1 medium white onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans green beans, drained
1 (6 ounce) can tomato paste
1 (1.5 ounce) package dry beef stew seasoning mix
2 teaspoons Worcestershire sauce
2 cups beef broth
2 tablespoons all-purpose flour, or as needed
½ teaspoon seasoned salt, or to taste
2 pounds cubed beef stew meat
2 tablespoons olive oil
½ (15 ounce) can Irish stout beer (such as Guinness®), or more if needed
1 cup water, or as needed

Steps:

Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
Heat oil in a medium skillet over medium-high heat.
Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
Cook on High until meat is tender and potatoes are soft, about 6 hours.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 48.3 g, Cholesterol 62.6 mg, Fat 19.2 g, Fiber 7.6 g, Protein 25.5 g, SaturatedFat 6.7 g, Sodium 1196.2 mg, Sugar 5.6 g

Tips:

Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good choices for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before stewing it. Browning the beef adds flavor and helps to thicken the stew.
Use a good quality stout. The stout will add flavor and body to the stew. Look for a stout that is dark and full-bodied.
Add vegetables to the stew. Vegetables such as carrots, celery, onions, and potatoes are all good choices for beef stew. The vegetables will add flavor and nutrients to the stew.
Season the stew to taste. Salt, pepper, and garlic powder are all good spices to add to beef stew. You can also add other spices to taste, such as thyme, rosemary, or bay leaves.
Cook the stew slowly. Beef stew should be cooked slowly over low heat. This will allow the flavors to develop and the beef to become tender.

Conclusion:

Irish stout beef stew is a hearty and flavorful dish that is perfect for a cold winter day. The stout adds a unique flavor to the stew, and the beef is cooked until it is fall-apart tender. This stew is sure to please everyone at your table.