Hey guys! With St. Patrick’s Day right around the corner, why not warm up from those St. Patty’s Day green-themed races with a delicious bowl of easy to make Beef and Guinness Irish Stew. When it’s cool outside nothing warms me up better than a nice beef stew that can be made ahead and placed in a slow cooker to be ready for me when I get home. It’s also chock full of vitamins!
- 2 1/2 lb stewing beef cut into 2-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1/4 cup olive oil
- 1 cup diced (1/4 inch thick) red onion
- 4 carrots, peeled and chopped into 1-inch pieces
- 2 red potatoes, cut into 1-inch pieces
- 2 cloves garlic, sliced
- 1 1/2 cups beef stock
- 1 1/2 cups Guinness (or other dark beer)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp thyme leaves
- Place beef in a large bowl and sprinkle with flour, salt and pepper, tuning to cover completely. Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Sear 1/4 of the beef at a time being careful not to crowd the pan. Turn the beef cubes so they are uniformly brown on all sides; be sure to control heat so beef and the drippings don't burn. Remove the first batch to a baking sheet; continue to cook remaining batches until all beef is seared and set aside.
- Turn the heat down to medium and add onion, carrots, potatoes and garlic to the same pot. Cook stirring occasionally, until the onion begins to soften, about 2 minutes. Add the beef back to the pot along with the stock, Guinness, tomato paste, Worcestershire sauce and thyme, stirring to combine.
- Bring pot to a boil, then pour into slow cooker dish. Cook in slow cooker on medium for 6 hours.
What is your favourite Irish meal?