Beef and Irish Stout Stew
Have you ever used beer in cooking? How about stout like Guinness? If not give it a try as it gives a really unique deep rich flavour that can’t be achieved with just a normal beef stock. To make it even more interesting with my recipe today I used a special stout made by Moa which is infused with Lewis Road Creameries milk and chocolate, Yum! Now you might say that will not taste right, milk on my beer, don’t worry its more of a cocoa after taste rather than milk chocolate and its good with the stew.
Traditionally in Ireland this dish is prepared lamb then it is simmered in Guinness but since Guinness here is sold by six packs, I chose another brand that sells it by the bottle, and it happens to be this Stout from Moa, I also prefer beef than lamb but that’s just my preference. Like many stews preparing this is quite straight forward, brown the meat, sauté the aromatics then simmer in very low heat for a long time to achieve a tender meat.
This dish goes well on its own but its best to have it with a crusty bread because you don’t want that sauce to go to waste, just mop it up with the bread and enjoy every last drop of that rich meaty, stouty sauce.
- 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
- ¼ cup tomato paste
- ¼ 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 1½ 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.