As it gets close to St. Patricks Day I was trying to figure out what it is I should make. Bangers and Mash, Fish ‘n’ Chips, a twisted variation of Corned Beef, I really had no idea until I woke up and it was sub 30 degrees. If you’ve been hanging around me for a while you know I love soup and when it’s cold out, I want soup. Decision was made easy to make Irish Beef Stew with Guinness Beer, because I knew it wold be comforting when the weather is terrible outside. I actually kind of like the weather dictating what I will make, because it makes decisions a heck of a lot easier! In any event this Irish Beef Stew with Guinness Beer was ridiculously delicious and really REALLY easy to make. Do it up this weekend and don’t forget to serve Soda Bread with the Irish Beef Stew with Guinness Beer, it just seems to make it! Enjoy!
and a little over the top shot of this Irish Beef Stew with Guinness Beer!
- 1 pound of beef stew meat
- 1 peeled and medium diced parsnip
- 1 peeled and medium diced turnip
- 1 peeled and medium diced carrot
- 3 peeled and medium diced russet or yukon potatoes
- 1 small diced yellow onion
- 2 2 tablespoons of tomato paste
- ½ cup of flour
- 24 ounce can of stout beer
- 40 ounces of beef stock
- Kosher salt and fresh cracked pepper to taste
- fresh rosemary sprigs for garnish
- fresh chopped parsley for garnish
- 1 tablespoons of olive oil
- In a small bowl mix together flour, salt and pepper and add the beef and coat on all sides. Once coated add to a large pot on hight heat with olive oil to brown. Once brown, remove the meat from the pot and add in the onions to saute.
- When the onions are browned add in the tomato paste and cook for 2 to 3 minutes. Deglaze with the stout beer and cook until it is reduced by ½ the amount.
- Next, add back in the beef, the vegetables and stock and goo for 35 to 45 minutes.
- Before serving, adjust the seasonings with salt and pepper and garnish with the rosemary and parsley. Serve with soda bread.