Irish Stout Beef Stew
Irish Stout is the key to this delicious stew! Thick chunks of melt in your mouth beef and tender veggies all surrounded by a rich, gravy like broth. The ultimate comfort food!
Directions
1. In a Dutch oven or a soup pot, warm 2 tablespoons of olive oil over medium heat.
2. Sprinkle the beef pieces with salt and place in the pot. Cook for 2-3 minutes rotating each piece until browned on each side. It’s easiest to use tongs to rotate.
3. Add garlic to the pot and sauté about a minute until fragrant.
4. Stir in the beef broth, red wine and stout beer.
5.
Add the tomato juice, water, Worcestershire, thyme, cloves, pepper and bay leaves.
6. Bring to a boil over medium high. Reduce heat to low and simmer for 45 minutes uncovered stirring occasionally.
7. Heat remaining 2 tablespoons olive oil over medium heat in a large skillet.
8. Add the carrots, celery and leeks. Sauté for 8-10 minutes until tender.
9. When beef mixture is done simmering, add the carrot mixture and potatoes to the pot.
10. Bring to a boil and then simmer uncovered for 40-50 minutes until beef pieces are extra tender.
11. Remove bay leaves and serve warm.
Irish Stout Beef Stew
Ingredients:
- 4 tablespoons olive oil
- 1-1/2 pounds chuck roast or beef stew meat, cut into 1-inch pieces
- 1 teaspoon salt
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine
- 12 oz Irish Stout beer
- 1 cup tomato juice
- 2 tablespoons Worcestershire sauce
- 1 cup water
- 1 teaspoon dried thyme
- 1/4 teaspoon dried cloves
- 1 teaspoon black pepper
- 2 bay leaves
- 5 carrots, cut into 1 in pieces
- 5 celery stalks, cut into 1 in pieces
- 2 medium leeks, thinly sliced
- 1 1/2 cups gold potatoes, cut into 1” pieces
Instructions:
- In a Dutch oven or a soup pot, warm 2 tablespoons of olive oil over medium heat.
- Sprinkle the beef pieces with salt and place in the pot. Cook for 2-3 minutes rotating each piece until browned on each side. It’s easiest to use tongs to rotate.
- Add garlic to the pot and sauté about a minute until fragrant.
- Stir in the beef broth, red wine and stout beer.
- Add the tomato juice, water, Worcestershire, thyme, cloves, pepper and bay leaves.
- Bring to a boil over medium high. Reduce heat to low and simmer for 45 minutes uncovered stirring occasionally.
- Heat remaining 2 tablespoons olive oil over medium heat in a large skillet.
- Add the carrots, celery and leeks. Sauté for 8-10 minutes until tender.
- When beef mixture is done simmering, add the carrot mixture and potatoes to the pot.
- Bring to a boil and then simmer uncovered for 40-50 minutes until beef pieces are extra tender.
- Remove bay leaves and serve warm.
Notes:
Calories
352.63Fat (grams)
16.48Sat. Fat (grams)
4.29Carbs (grams)
20.43Fiber (grams)
3.17Net carbs
17.25Sugar (grams)
4.93Protein (grams)
18.17Sodium (milligrams)
1207.84Cholesterol (grams)
45.40