Traditional Irish Beef and Guinness Stew
Stobhach Mairteola·(stow-vok mar-tyo-la)
The Midday Warmth: The Big Pot on the Stove
Six p.m. on a wet Tuesday, crack a can of Guinness, drop two pounds of chuck into a heavy Dutch oven, and wait for the crust. This isn't a green-dyed caricature of pub food; it is a dark stew built on the rigorous searing of the meat and using the roasted malt of the beer to scrape the caramelized fond from the cast iron as the stout foams and reduces. Cut a thick slice of soda bread and soak up the beef fat.
Before you start
Do the hard work on Sunday afternoon.
This is the ultimate make-ahead meal. You can sear the meat and build the broth base ahead of time, then throw everything into a slow cooker on low while you are at work. You will return home to a house that smells exactly like a pub in County Cork.
Ingredients
- boneless beef chuck roast2 1/2 lb
- all-purpose flour1/3 cup
- kosher salt1 1/2 tsp
- black pepper1 tsp
- vegetable oil3 tbsp
- yellow onion2 large
- garlic clove3 med
- tomato paste2 tbsp
- Guinness Extra Stout12 oz
- chicken broth3 cup
- Worcestershire sauce1 tbsp
- fresh thyme3 sprigs
- bay leaf2 large
- carrot3 large
- parsnip2 large
Method
- 01
Dredge the beef in seasoned flour to build the foundation of the gravy.
In a large bowl, whisk together the flour, salt, and pepper, then toss the beef chunks until thoroughly coated, shaking off any excess. This protects the meat during searing and naturally thickens the stew later.
- 02
Sear the meat in batches with uncompromising patience.
Heat two tablespoons of oil in a heavy Dutch oven over medium-high heat. Add the beef in a single layer—do not crowd the pan, or it will steam instead of sear—and let it sit undisturbed for a few minutes until a deep, dark crust forms, then remove to a plate.
- 03
Soften the aromatics and cook out the tomato paste.
Reduce the heat to medium, add the remaining tablespoon of oil, and sweat the onions for about five minutes until they soften. Toss in the garlic for a minute more, then stir in the tomato paste, letting it cook and darken slightly to balance the bitterness of the hops.
- 04
Deglaze violently with the stout to capture the fond.
Pour the entire bottle of Guinness into the pot, using a wooden spoon to aggressively scrape up every caramelized brown bit stuck to the bottom. This fond is the absolute soul of the dish; let the beer simmer and reduce for about three minutes.
- 05
Submerge the beef and initiate the long, low simmer.
Return the browned beef and any accumulated juices to the pot, pour in the chicken broth and Worcestershire, and tuck in the thyme and bay leaves. Bring to a gentle boil, reduce to your lowest heat, cover tightly, and simmer for an hour and a half.
- 06
Add the root vegetables late in the game so they don't turn to mush.
After ninety minutes, uncover the pot and fold in the thick chunks of carrots and parsnips. Cover again and simmer for another forty-five minutes until the beef yields to the gentle press of a fork.
- 07
Skim the fat, correct the seasoning, and serve.
Discard the herb stems, skim any pooled fat from the surface, and if the gravy tastes slightly bitter, balance it with a tiny pinch of sugar. Ladle generously over warm, creamy mashed potatoes.
Notes
Embrace the chicken broth.
Using high-quality chicken broth instead of commercial beef broth allows the deeply roasted, malty flavor of the Guinness to take center stage without muddying the waters.
Do not skip the parsnips.
Their earthy sweetness is absolutely essential to the authentic Irish flavor profile and perfectly counters the natural bitterness of the stout.
From Cook Irish-American Food.