Traditional Irish Beef Stew
This hearty Irish Beef Stew is loaded with flavor with stout and vegetables!
Ingredients
- 2 lbs beef chuck cut into larger cubes
- 8 tbsp extra-virgin olive oil divided
- 2 tbsp paprika plus some for marinade
- 1 16 oz. can of Irish Stout Beer Guinness or Similar
- 4-5 large carrots peeled, diced
- 2 large celery stalks sliced
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 tsp chili powder
- 2 large potatoes peeled, cubed
- 2 tbsp Soy Sauce or Worcestershire
- 2 tsps mustard
- salt to taste
- black pepper to taste
Instructions
- Put cubed meat into a large bowl and season lightly with 4 tablespoons of olive oil, sea salt, pepper, and some paprika. Mix to coat all of the meat.
- Pour the beer over the meat, cover, and let set in the refrigerator overnight (10 - 24 hours). (Take it out from the refrigerator and let it set at room temperature for 30 minutes up to 2 hours before cooking.)
- Heat extra-virgin olive in a large pot and sauté onions until golden, about 2 - 3 minutes.
- Add garlic and paprika and fry for another 30 seconds.
- Take all of the meat out of marinade and dry, reserving all liquid. Add dry meat into onions and brown on each side over medium-high heat.
- Once browned, lower heat to low. Add in the marinade, lightly season with sea salt, black pepper, and 1 teaspoon chili powder. Add in a few of the potatoes to help thicken stew as it cooks.
- Cover and cook mixture over low heat for 2 hours and 30 minutes, occasionally stirring.
- Mix in Soy sauce, mustard, carrots, celery, and the rest of the potatoes. Mix well and cook over low heat for another 30- 40 minutes or until vegetables and potatoes are tender, stirring occasionally.
- Taste and salt and pepper to taste. If meat is still a little tough, continue to let simmer for about 30-40 minutes.
- Serve as is or over mashed potatoes.