Irish stout beef stew
Beef braised in dark Irish stout with carrots and onions
In pubs across Ireland, and in plenty of homes on a wet Sunday, beef stewed in dark stout is the dish that arrives with mash or a slab of brown bread. The stout (it contains alcohol, most of which cooks off but not all) gives the gravy a deep, slightly bitter malt flavour that a spoon of brown sugar balances. For an alcohol-free version use alcohol-free stout, or the same volume of extra beef stock with 1 tablespoon of black treacle. Chef's tip: brown the beef properly in batches; the dark crust on the meat is half the flavour of the gravy.
- Total time
- 190 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the stew
- 2 ⅝ lb beef chuck or braising steakcut into 4 cm chunks
- 3 tbsp plain flour
- 1 ½ tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 2 onionschopped
- 3 cloves garlicchopped
- 2 tbsp tomato purée
- 1 ¼ cups beef stock
- 1 tbsp brown sugar
- 4 sprigs fresh thyme
- 4 carrotscut into chunks
- 2 sticks celerysliced
- 1 handful parsleychopped
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Method
0/6 doneStep 1: Heat the oven to 325°F (275°F fan). Toss 2 ⅝ lb beef chuck or braising steak with 3 tbsp plain flour, 1 ½ tsp salt and 1 tsp black pepper.
5 minStep 2: Heat 3 tbsp vegetable oil in a large ovenproof casserole over a high heat and brown the beef in 3 batches, 5–6 minutes each, until dark brown on all sides. Lift out each batch.
18 minStep 3: Lower to medium, add 2 onions and cook for 8 minutes, scraping up the brown bits. Stir in 3 cloves garlic and 2 tbsp tomato purée for 1 minute.
9 minStep 4: Pour in 2 cups Irish stout (or alcohol-free stout) and let it bubble for 2 minutes, then add 1 ¼ cups beef stock, 1 tbsp brown sugar, 4 sprigs fresh thyme and 2 bay leaves. Return the beef and bring to a simmer.
5 minStep 6: Remove the bay and thyme stalks, skim any fat and taste for salt. Scatter with 1 handful parsley and serve with mash or brown bread. It tastes even better the next day; cool quickly, refrigerate and reheat until piping hot.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 46 g
- Carbs
- 20 g
- Fat
- 25 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does irish stout beef stew take?
- About 190 minutes in total: 25 minutes to prepare and 165 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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