Beef and Irish Stout Stew is a type of beef stew prepared with tough tasty beef cuts, carrots and aromatics slowly cooked in an Irish stout with tomatoes.
- 1 kg stewing beef, cubed
- 200 g beef tendons, cubed
- 200 g fatty bacon pieces or streaky bacon, diced
- 2 pcs large carrots, sliced
- 2 pcs onions, roughly chopped
- 500 ml stout beer
- 500 ml beef stock
- 1/4 cup tomato paste
- 1/4 cup flour
- 3 pcs bay leaves
- 3 sprigs thyme
- 2 stalks celery, sliced
- 6 cloves garlic, minced
- freshly ground black pepper
- olive oil
- Generously season beef and tendons with salt and freshly ground black pepper.
- In a large pot heat olive oil then in batches brown beef and tendon pieces on all sides. Remove from pot then set it aside.
- Add more olive oil if needed then sauté garlic and onions.
- Add bacon and continue to cook until its browned.
- Stir in carrots and celery, cook for a minute.
- Add flour then stir to cook of the flour.
- Pour beef stock slowly while mixing and once it’s even in consistency add the stout and tomato paste.
- Add the beef and tendons back, add the bay leaves and thyme, bring to a boil, cover the pot then simmer in low heat for 1 1/2 hours.
- Increase heat to medium then continue to simmer for 30 minutes. At this stage the liquid should have reduced to a nice thick sauce consistency otherwise reduce to the consistency you desire by increasing the heat and cook it off a furthermore
- Remove the thyme sprig and bay leaves then season with salt and freshly ground black pepper. Turn off heat then serve.