Irish Stout Stew
Rich and meaty, full of comfort, this Irish Stout Stew recipe will warm the soul on any cold or wet spring day with its hearty combination of ingredients.
| Servings | Prep Time |
| 8 – 10servings | 20minute |
| Cook Time |
| 2hour |
|
|
Ingredients
- 5 – 6pound beef or lamb, stew meat,cut into 1 inch cubes
- 1/2cup flour, all-purpose
- 2tablespoon sea salt
- 1tablespoon black pepper, freshly cracked
- 1/4cup oil, olive
- 1each onion, yellow, large,peeled and chopped
- 1/2bunch thyme, freshchopped fine
- 3each bay leavespreferably fresh
- 4cup stock, beef or chicken,preferably homemade
- 3each leeks, large,cut in half, washed and sliced into half moons
- 3each carrots, largepeeled and chopped
- 4each garlic, clove,peeled and sliced
- 6each potatoes, Yukon Gold, Idaho Russet, Kennebecwashed and cubed
- 24ounce Irish Dry Stout,such as Beamish, Murphy’s or Guiness
- 1bunch parsley, Italian flat leaf,chopped for garnish
Instructions
- Trim any fat or sinuous tissue (if there is any) from the meat.
- In a small bowl, mix together the flour, salt and pepper. Heat a large Dutch oven over medium heat, adding the oil once the pan is hot. Lightly coat each piece of meat in the flour mixture and add to the Dutch oven, forming a single layer of meat. Using tongs, turn the cubes as each side browns, until all the surfaces of the meat are evenly golden brown. Transfer the browned meat to a bowl and repeat with any remaining meat.
- Once all the meat has been browned, add the onions, thyme and bay leaves to the pan, sautéing until the onions are lightly caramelized, about 10 minutes. Deglaze the pot with the stock, scraping off any of the brown bits (fond) from the bottom of the Dutch oven. Add the browned meat back to the pan, stirring to combine. Once the pot comes to a boil, reduce the heat to low and let gently simmer for 1 1/2 hours. Stir the pot periodically. The liquid will begin to thicken as the flour combines with the stock, making a thicker stew. Once the meat is tender, add the leeks, carrots, garlic, potatoes and stout, stirring to combine, and cook for another 35–45 minutes. Check the seasoning, and adjust salt and pepper if needed. Once the vegetables are tender and the meat has that melt-in-your-mouth consistency, the stew is done.
- Serve in a large bowl, garnishing with parsley. This dish will also benefit from making it the day before serving. Chill it and reheat the next day, letting the flavors meld and intensify.