Traditional Irish Stew for St. Patrick's Day or anytime during the year. However this one is carb friendly.
▢3 cups (750 ml) chicken stock/broth (or beef broth - Note 4)
▢3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
▢3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Servings |
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Ingredients
- 2 tbsp good olive oil
- 2.5 lb stew beef any cuts and can also use lamb
- 3/4 tsp each kosher sea salt and ground pepper
- 3 cloves garlic minced
- 2 onions onions chopped
- 6 oz bacon I used thick sliced pastured and uncured diced
- 3 tbsp flour chick pea, tapioca, arrowroot
- 14.9 oz guiness beer dark stout
- 4 tbsp tomato paste
- 3 cups good chicken bone broth homemade or Kettle and Fire - NOTE* the braising liquids. I prefer using chicken rather than beef because it allows the flavor from the Guinness beer to come through better. Don’t worry, it doesn’t taste like beer at all, it transforms into a deep savory sauce! Also, all the alcohol is cooked out.
- 3 large carrots chopped and peeled
- 3 stalks celery chopped with leaves
- 2 bay leaves
- 3 tbsp fresh thyme leaves
Ingredients
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Instructions
- If not already done cut the beef/lamb into 1 1/2" squares. Pat dry and sprinkle with salt and pepper.
- Heat oil in a heavy Dutch oven over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add the garlic and flour, and stir for 1 minute to cook off the flour and garlic become fragrant.
- Add Guinness, bone broth and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover
- Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Serve over Creamy leek and cabbage colcannon
Recipe Notes
The Guinness makes the real difference in this stew. For the the braising liquids. I prefer using chicken rather than beef broth because it allows the flavor from the Guinness beer to come through better. Don’t worry, it doesn’t taste like beer at all, it transforms into a deep savory sauce! Also, all the alcohol is cooked out.
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