This Irish beef stew is deep and rich with flavour and made with the Irish stout, Guinness. Serve it over a bed of colcannon or with a wedge of Irish soda bread to sop it up. This type of meat and potatoes meal is one I could get used to.
Course Soups & Stews
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Author Shaina Olmanson
2poundsstew beeflike chuck roast, cut into 1-inch pieces
4cupsbeef stockor beef broth
1teaspoonfresh cracked black pepper
1 1/2cupscarrotsroughly chopped
1 1/2cupsparsnipsroughly chopped
3Tablespoonsfresh flat-leaf parsleyminced
In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don't overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout.
Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.
Serve alongside boiled potatoes or over colcannon. Sprinkle with chopped parsley before serving.