In Chicago, snow shovels, parkas and boots don’t get stored until April. Make that mid April. Nor should you put away your soup and stew recipes! For that reason, I’m totally ok with posting one last cold weather recipe, especially THIS one. A beautifully rich, stout enhanced sauce surrounding fork tender beef, perfectly cooked potatoes and carrots. Pub fare, Sunday Supper fare… Whichever way you look at it, a hearty beef stew is a crowd pleaser any time of year.
This is also a recipe that I came perilously close to not making.
Why? Well, Cooks Country (from which I adapted the recipe) told me to cook this stew in the oven uncovered. UNCOVERED? No way Cooks! This violates every rule I learned in cooking school!
As you can see and as my family can attest, Cooks and their unconventional technique were spot on. Mind blown and mea culpe’s for all the recipe developers. The sauce reduced to a perfect consistency with concentrated flavor. Adding the potatoes and carrots an hour before finishing resulted in perfectly cooked vegetables (not mush). Note I DID opt to cover for the last hour of cooking since the sauce appeared to be perfectly reduced and well…there’s only so much uncovering of stews that I can take.
By all means, use your own favorite brand of stout. I happened to have some Murphy’s in my basement fridge which honestly I have no idea how it got there, but I do have children “of age” living at home (oy).
Bottom line: you don’t need to be Irish, it doesn’t need to be St. Patrick’s Day OR winter to make a soul warming beef stew. This one’s a keeper and yes you CAN cook a stew uncovered. Trust me!
Until next time, eat well, be well and LOVE lots 🙂
Ann @Dinner Is Served
Irish Beef Stew with Stout*
- 1 (3 1/2-to 4-pound) boneless beef chuck roast, trimmed of excess fat, and cut into 1 1/2-inch pieces
- Salt (preferably coarse sea salt) and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon tomato paste
- 2 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups stout beer
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 bay leaf
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in a large, flameproof Dutch or casserole oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, thyme and bay leaf, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
3. Stir in potatoes and carrots and cover. Continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, remove bay leaf and serve.
*Recipe adapted from Cooks Country