In this recipe, the heavy Irish stout not only tenderizes the beef but also adds a lovely malty dimension to the stew.
This recipe comes courtesy of The Raglan Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy.
- 1 Pound 8 ounces lean beef, cut into 1-inch cubes
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 large onions, sliced
- 2 garlic cloves
- 150 Grams carrots
- 150 Grams celery
- 150 Grams parsnip
- 2 sprigs thyme
- 1/4 Cup plain flour
- 2 Teaspoons tomato purée
- 2 Cups Irish stout
- 1 1/4 Cup beef stock, warmed
- 2 Teaspoons Worcestershire sauce
- salt and pepper, to season
Drizzle some olive oil into a pan over a medium heat and add a knob of butter. Add the meat to the pan in batches and quickly brown. Remove the meat from the pan and place in a casserole dish, season lightly.
Using the same pan, add the remaining butter, then add the onion, garlic, carrots, celery, parsnip and thyme and cook for 3–5 minutes. Season well.
Sprinkle the flour over the vegetables, then add the tomato purée, cook for a further 4-5 minutes. Pour in the stout and warmed beef stock and few drops of Worcestershire sauce.
Pour the pan contents into the casserole dish, cover with a tight-fitting lid and place in a preheated oven at 150˚C/300˚F/Gas Mark 2 for 2-3 hours, checking occasionally to ensure there is enough liquid in the dish.
Once cooked, remove from the oven and check the consistency of the cooking juice. If too thick, add a little extra beef stock; if too thin, let it reduce down for a few minutes extra until you’ve got a nice gravy-like consistency.
Serve immediately on its own or with some mashed potatoes to soak up the liquid.