Steak Guinness Stew Irish: A Hearty & Delicious Recipe

Steak Guinness Stew Irish: Prepare to be transported to the Emerald Isle with a hearty and soul-satisfying dish that’s perfect for a chilly evening! Imagine tender chunks of steak, simmered to perfection in a rich, dark Guinness broth, infused with the earthy flavors of root vegetables and aromatic herbs. This isn’t just a stew; it’s a culinary hug in a bowl.

Guinness stew, in its various forms, has been a staple in Irish cuisine for centuries. Rooted in the traditions of resourceful home cooking, it was a way to make the most of available ingredients, transforming humble cuts of meat and seasonal vegetables into a nourishing and flavorful meal. The addition of Guinness, a world-renowned Irish stout, elevates the stew to a whole new level, imparting a depth of flavor that’s both complex and comforting.

What makes Steak Guinness Stew Irish so irresistible? It’s the symphony of flavors, the melt-in-your-mouth tenderness of the steak, and the creamy, velvety texture of the stew itself. The slight bitterness of the Guinness is perfectly balanced by the sweetness of the carrots and parsnips, creating a harmonious blend that will tantalize your taste buds. Plus, it’s incredibly convenient! This one-pot wonder is easy to prepare and can be made ahead of time, making it the perfect dish for busy weeknights or cozy weekend gatherings. So, grab your Dutch oven and let’s embark on a culinary journey to create this classic Irish comfort food!

this Recipe

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 bottle (14.9 oz) Guinness stout
• 4 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 cup frozen peas
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley, for garnish

Browning the Beef:

1. First, we need to get a good sear on our beef. Pat the beef cubes dry with paper towels. This is crucial for getting a nice crust and preventing the beef from steaming instead of browning. Season generously with salt and pepper. Don’t be shy!
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. You want the oil to shimmer, but not smoke.
3. Working in batches, add the beef cubes to the pot, making sure not to overcrowd. Overcrowding will lower the temperature of the pot and prevent proper browning. Brown the beef on all sides, about 3-4 minutes per side. You’re looking for a deep, rich brown color.
4. Remove the browned beef from the pot and set aside. Don’t worry about cooking the beef all the way through at this point; we’ll finish it in the stew.

Building the Flavor Base:

1. Now, let’s build our flavor base. Add the chopped onion, carrots, and celery to the pot. These are the classic mirepoix, and they’ll add a wonderful depth of flavor to our stew.
2. Cook the vegetables over medium heat, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. This step is important for developing the flavors of the vegetables.
3. Add the minced garlic and tomato paste to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly. This will help to deepen the flavor of the stew.
4. Stir in the all-purpose flour. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This will help to thicken the stew.

Adding the Liquids and Simmering:

1. Time for the Guinness! Slowly pour the Guinness stout into the pot, scraping up any browned bits from the bottom of the pot. These browned bits are called fond, and they’re packed with flavor.
2. Bring the Guinness to a simmer and let it reduce slightly, about 5 minutes. This will help to concentrate the flavors of the beer.
3. Pour in the beef broth, add the bay leaves, thyme, and rosemary. Stir to combine.
4. Return the browned beef to the pot. Make sure the beef is mostly submerged in the liquid.
5. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender. The longer you simmer the stew, the more flavorful it will become. I often let it simmer for 3 hours or even longer.
6. Check the stew periodically and add more beef broth if needed to keep the beef submerged.

Adding the Potatoes and Peas:

1. After the beef has simmered for at least 2 hours, add the cubed Yukon Gold potatoes to the pot.
2. Continue to simmer the stew, covered, for another 30-45 minutes, or until the potatoes are tender.
3. Stir in the frozen peas during the last 5 minutes of cooking. This will ensure that the peas are cooked through but still retain their bright green color.

Finishing Touches and Serving:

1. Remove the bay leaves from the stew.
2. Taste the stew and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the stew sits.
3. If the stew is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the stew and simmer for a few minutes until thickened.
4. Ladle the Guinness stew into bowls and garnish with chopped fresh parsley.
5. Serve hot with crusty bread for dipping. The bread is perfect for soaking up all that delicious gravy!

Tips for the Best Guinness Stew:

• Use good quality beef: The better the quality of the beef, the better the flavor of the stew. I recommend using beef chuck, as it has a good amount of marbling and becomes very tender when cooked low and slow.
• Don’t skip the browning step: Browning the beef is essential for developing a rich, deep flavor in the stew.
• Deglaze the pot: Scraping up the browned bits from the bottom of the pot after browning the beef is crucial for adding flavor to the stew.
• Simmer low and slow: Simmering the stew low and slow allows the flavors to meld together and the beef to become incredibly tender.
• Adjust the seasoning: Taste the stew throughout the cooking process and adjust the seasoning with salt and pepper as needed.
• Add a splash of vinegar (optional): A splash of red wine vinegar or balsamic vinegar can add a brightness and complexity to the stew. Add it during the last 30 minutes of cooking.
• Make it ahead of time: Guinness stew is even better the next day, as the flavors have had time to meld together.
• Serve with your favorite sides: Guinness stew is delicious served with crusty bread, mashed potatoes, or colcannon (mashed potatoes with cabbage or kale).

Variations:

• Add other vegetables: Feel free to add other vegetables to the stew, such as parsnips, turnips, or mushrooms.
• Use different herbs: Experiment with different herbs, such as sage or marjoram.
• Add bacon: Cook some bacon in the pot before browning the beef for an extra layer of flavor.
• Make it vegetarian: Substitute the beef with mushrooms or lentils for a vegetarian version of the stew. Use vegetable broth instead of beef broth.

This Guinness stew is a hearty and flavorful dish that’s perfect for a cold winter day. The combination of tender beef, flavorful vegetables, and rich Guinness stout makes for a truly unforgettable meal. Enjoy!

Conclusion:

So, there you have it! This Steak Guinness Stew is more than just a meal; it’s an experience. It’s a hearty, soul-warming dish that’s perfect for a chilly evening, a special occasion, or simply when you crave something truly satisfying. The rich, deep flavors of the Guinness, combined with the tender, melt-in-your-mouth steak and the comforting vegetables, create a symphony of tastes that will leave you wanting more. I truly believe this is a must-try recipe for anyone who appreciates good food and enjoys exploring new culinary adventures.

But don’t just take my word for it! The beauty of this stew lies in its versatility. Feel free to experiment and make it your own. For a creamier texture, stir in a dollop of sour cream or crème fraîche just before serving. If you prefer a sweeter note, add a tablespoon of brown sugar or honey during the simmering process. Want to kick up the heat? A pinch of red pepper flakes or a dash of hot sauce will do the trick. And for those who prefer a lighter version, you can substitute the steak with lean ground beef or even chunks of chicken breast. The possibilities are endless!

Serving Suggestions:

• Serve this glorious Steak Guinness Stew piping hot in a bread bowl for a truly rustic and satisfying meal.
• Pair it with a side of creamy mashed potatoes or buttery noodles to soak up all that delicious gravy.
• A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the stew.
• For a truly Irish experience, serve it with a pint of Guinness or your favorite dark beer.
• Don’t forget a generous sprinkle of fresh parsley or thyme for a pop of color and flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a labor of love, yes, but the end result is so worth the effort. The aroma that fills your kitchen as it simmers, the anticipation of that first bite, the sheer comfort it provides – it’s all part of the magic. I’ve made this stew countless times, and it never fails to impress. It’s become a staple in my household, and I hope it becomes one in yours too.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m so excited for you to try this recipe and experience the joy of making and sharing this incredible Steak Guinness Stew. Once you’ve made it, please come back and share your experience in the comments below! I’d love to hear about your variations, your serving suggestions, and most importantly, what you thought of the taste. Did you add any special ingredients? Did you make it for a special occasion? I’m all ears! Your feedback is invaluable and helps me continue to improve and share recipes that you’ll love.

Happy cooking, and I can’t wait to hear from you!