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Irish Beef and Stout Stew

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Warm up with a comforting bowl of this easy freezer-friendly beef stew.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, October 2008

Ingredients

  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 2 cans (14 1/2 ounces each) reduced-sodium beef broth
  • 1 can (14.9 ounces) Irish stout beer
  • 10 garlic cloves, sliced
  • Coarse salt and ground pepper
  • 2 boxes (10 ounces each) frozen baby peas, thawed

Directions

  1. Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Reviews Add a comment

  • fairfieldstation
    18 AUG, 2014
    A delicious recipe, best made with a balanced stout such as Guinness or Grand Ridge Hatlifter. 10 cloves of garlic will alarm some, but, honestly, the flavour blends in well and does not dominate. With it I served Kartoffelknödel, although a traditional dumpling would have worked just as well. Altogether a great dish for a Winter night.
    Reply
  • MS10173931
    5 AUG, 2014
    Outstanding recipe. The aroma will fill your home with the greatest fragrance. This is outstanding recipe. I also added carrots but did not change flavors. You will not be disappointed with how wonderful this tastes. Our go to recipe for the Family from now on!!!!!
    Reply
  • ceerock
    2 AUG, 2014
    very good and very easy. when i make it again i might use less tomato paste--was a little too red and tomatoey for my taste. but was still delicious and so simple to just throw it all in a pan and cook for 3 hrs.
    Reply
  • kwtulley18
    22 SEP, 2012
    This has now become my "go-to" stew recipe. Although I halved the recipe, I followed it nearly exactly (I added carrots and cubed potatoes halfway through). Used an oatmeal chocolate stout, which I think is was really made this meal incredible. Served with Irish brown bread. Like other reviewers, I was concerned about the lack of fond without browning the meat, but the flavor was robust and the meat incredibly tender. Excellent take on an old favorite!
    Reply
  • gradding
    5 AUG, 2009
    I made this recipe last night. it was excellent. Added Chunks of carrots and added carrots and potatoes for the last 75 minutes of cooking time. keep the oven at 325-350 but no more than 350 to avoid burning and dryng out the meat
    Reply
  • beverlygmu
    18 MAR, 2009
    Great flavor. I did wait till the last hour of cooking to add in potatoes and onions so they wouldn't be to mushy.
    Reply
  • KateH414
    10 DEC, 2008
    Excellent and hearty! Freezes and reheats very well!
    Reply
  • jewels61
    5 DEC, 2008
    This stew was so delicious! It's nice and thick and the flavor is rich, and it;s easy! I'll be naking this again soon... perfect for a cold winter evening.
    Reply
  • emptysee
    3 DEC, 2008
    I fixed this last night and my husband raved about it. In fact, he did something he rarely does: go for seconds. I disagree very much with substituting draught with the stout. I used Guinness Extra Stout and it was NOT bitter AT ALL. And I hate beer. Rather it had a very rich flavor. I also made it in a slow cooker; it translates very well to a slow cooker if you put on high heat first to bring to boil, then back down to medium and cook for the recommended time.
    Reply
  • sweet_firefly
    29 OCT, 2008
    I was very happy with this recipe. I tried it with a draught (as recommended in another comment) and it came out pretty tasty. I also reheated some of the frozen leftovers the other night, and it came out very good. The peas and potatoes were just fine being frozen and reheated.
    Reply