A Graceless Beef and Stout Stew
Most Irish families have their own version of a beef stew and being Northern Irish people expect me to be able to cook a) a good Ulster fry and b) a heartwarming stew. NowI do enjoy branching out and trying new foods, (as you can see here) so it was never something that I did very often, but as it is winter; the time of casseroles and stews, I decided that I would create my very own Irish Stew. Although the reason I didnt call it an Irish Stew was because the only Irish aspect of this stew was the chef and the alcohol.
518 cal | Easy | Cooking Time: 2 hrs 30mins
- 800g of Diced Beef
- 1 packet of Streaky Bacon
- 2 Garlic Cloves
- 2 Onions (diced)
- 4 sticks of Celery (diced)
- 400g of Chestnut Mushrooms (quartered)
- 200g of Carrot (chunky)
- 1 Bottle of Guinness
- 2 Beef Stock Cubes
- 1 tbsp of Worchester Sauce
- 25g of Flour
- 1 tsp of Sugar
- 2 tbsp of Tomato Puree
- 1 Bouquet Garni
- 1 Bay Leaf
- 1 tbsp Thyme
- 1 tbsp Rosemary
- Salt and Black Pepper
Prep 15 mins | Cooking Time: 2 hrs 30mins | Total Time: 2 hrs 45mins
In order to cut back on the washing I try and do everything in one big pot. Make sure you have a pot that can take quite a lot of liquid.
1. Season the beef with black pepper, brown in a large pan and set aside. Meanwhile dice the garlic, onions and celery.
2. Add the garlic, onion and celery to the pan and soften slowly (I soften mine for around 10 mins). I also want to highlight that it is important that you are patient at this stage, slowly soften onions give a rich full flavour and make the time worth it in the end.
3. Cut the bacon into strips and add it to the onion mixture, cook for 3-4 mins and then add the beef back to the pan along with the Worcester sauce and flour, mix well.
4. Next add the carrots, chestnut mushrooms, rosemary, thyme, tomato puree, sugar, mix well and cook for 2-3 mins. This will start to smell amazing!
5. Carefully add the whole bottle of Guinness and a stock cube to the pan and bring to boil (if the liquid is not enough top up water and include another stock cube). Finally add your bouquet Garni, bay leaf and reduce the heat to low.
6. Allow your stew to simmer for 2hrs 30mins and serve with the side of your choice. We chose some rustic bread and butter, but it also goes well with potato or parsnip mash.
I hope that you enjoy my stew, let me know in the comments if your family have their own version and what you think of this one!
Until next time.