Irish Beef Stew With Guinness Stout Recipe #809
Hearty beef stew for the Irish-minded
by JANIC412
2½ hours | 30 min prep
SERVES 4 -6
- 2 tablespoons olive oil
- 3 bay leaves
- 2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
- 1 large yellow onion, peeled and cut into 1/4
- 2 garlic cloves, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2-3 tablespoons all-purpose flour
- 3/4 cup beef stock (or use canned)
- 1/2 cup Guinness stout
- 1 tablespoon parsley, chopped
- 1/2 lb carrot, sliced
- salt and black pepper, freshly ground
- Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
- Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
- Add the onion and cook for a few minutes until it is clear.
- Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
- Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
- Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
- Check for the salt and pepper before serving.
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5 stars