Irish Beef Stew with Guinness

This hearty beef stew is my take on the traditional Irish stew which is usually made with lamb. You can use either beef or lamb, based on your preference, but I do recommend that you use grass fed meat wherever possible as this vastly improves the flavor and tenderness. The key to tender meat is to keep the heat as low as possible throughout the cooking time.

Guinness gives the sauce an incredibly rich, deep flavor, and the slow cooking time produces beef that is fall-apart tender.

This recipe is sufficient for 4 people if served with a starch like rice, or for 2 people if served without the starch.

Ingredients

2 tablespoons Olive Oil

1 pound Beef Chuck (or boneless short rib or any other slow cooking beef, no bone) cut into large chunks

¾ teaspoon each Salt and Black Pepper

1 Garlic Clove (minced)

1 large Onion (chopped - brown, white or yellow)

3 rashers Bacon, diced (or pancetta, diced)

2 tablespoons Flour

1 bottle Guinness Beer

1/2 bottle dry red wine

3 tablespoons Tomato Paste

2 cups beef stock (chicken can be used if preferred)

2 Carrots (peeled and cut into 1/2 inch thick pieces)

2 Large Celery Stalks (sliced)

6-10 baby Yukon Gold or yellow potatoes, cut in half

2 Bay Leaves

3 sprigs Thyme (or sub with 1 tsp dried thyme leaves)

Method

1. Sprinkle the meat with salt and pepper and dip in flour to cover well.

2. Heat the olive oil in a deep casserole dish, add the bacon and book until crispy and fat has rendered. Remove bacon with slotted spoon to a plate.

3. Brown the meat in the bacon fat in batches over medium heat to ensure that it browns evenly.

4. Once the meat is browned, add the Guinness, red wine, bay leaves, thyme, tomato paste and beef stock, bring to a boil and then turn down to a low simmer for 1 hour.

5. When the meat has 25 minutes left, sauté the chopped vegetables and garlic in a little olive oil until just they are starting to become golden and fragrant.

6. Add the vegetables to the meat, along with the reserved bacon bits.

7. Bring to the boil, then turn down to a low simmer for another hour, or until the meat is fork tender.

8. If the sauce is very thin, thicken it with a little cornstarch in cold water before serving.

In the Glass

A dry red such as a New World Cabernet Sauvignon that can stand up to the intense flavors in the dish makes an ideal pairing. Other good options are blends such as a Brian Carter Tuttorosso or a Matthews Claret.