I’m not quite sure why, but I sometimes get a but stumped when I get stewing beef or something similar in our meat box. There are a few dishes my mum used to make with it, but none are big favorites. We do love youvetsi, but I have to say I prefer it with lamb. Recently, though, I decided to make this beef and stout stew and it was a great choice. It’s a comforting, flavorful and hearty winter stew that also fits in perfectly for today’s St Patrick’s Day recipes theme (more below).
As well as using the stewing beef, this was a great excuse to use a stray bottle of stout we had in the fridge. You see, we get some craft beers delivered each month, always different kinds which is fun to try. Occasionally, though, you get ones you are just not that in to. That was the case with a coffee stout – it wasn’t one either my husband or I really liked. I like coffee, but it was too much in this beer. As a result, we’ve had a couple bottles sitting at the back of the fridge waiting to find another use. This stew was the perfect excuse, the stout adding a delicious rich flavor.
How it’s made
This is really easy to make as all you do is cook the bacon and onions a little, brown the meat then add everything else. Cook it in a low oven for a couple hours then serve. It might look like it takes a while, but most of that is hands-off time. Keeping in the Irish theme, we had it with mashed potatoes which were great for mopping up the gravy, but rice or other grains (or mash) would also work.
Irish stew, which is probably better known, is actually a little boring flavor-wise in my opinion as it’s just a water or stock base, but adding stout is so much better. While you can use Guinness, I would suggest something else as Guinness doesn’t have all that much depth of flavor. Whatever you use, though, the beer helps to tenderize the meat as it cooks low and slow. The flavor gets right into the meat and carrots, making this so comforting and tasty.
It’s maybe not entirely traditional, but this beef and stout stew makes a great meal that’s full of flavor. Hearty, easy and great for colder days.
- 1 onion
- 2oz/2 slices (streaky) bacon
- 1lb/450g stewing beef
- 3 medium carrots
- 1tsp thyme
- 12oz/350ml stout
- 2tsp sugar
- Preheat oven to 320F/160C.
- Dice the onion and slice the bacon.
- Warm a dish suitable for the oven over a medium heat. Add the bacon and cook a couple minutes until the fat starts to render. Then add the onion and cook around 5min until soft but not browning. Add a little oil if needed if the onions seem to be browning.
- Dice the beef, if not already cut, into bite-sized pieces. Add to the pot and brown on all sides. Increase the heat if needed to brown properly without too much juice being released.
- While its browning, slice the carrots then add to the pan, cook for a minute then add the thyme, stout and sugar. Mix well then transfer tot he oven to cook for approx 2 hours.
- Works well served with mashed potatoes, but you could also try other mashed roots or rice.
St. Patrick’s Day is just around the corner. It is a great time to celebrate the Irish in all of us, even if there isn’t any! There are a lot more ways to celebrate than drinking green beer. So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick’s Day inspired recipes. There is sure to be something for everyone!
- Beef and Stout Stew from Caroline’s Cooking
- Chocolate Cupcakes with Irish Cream Frosting from Grumpy’s Honeybunch
- Chocolate Stout Floats from The Chef Next Door
- Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D’s Books and Cooks
- Grilled Cabbage Steaks from Culinary Adventures with Camilla
- Irish Tea Brack from Cooking With Carlee
- Lucky Leprechaun Minty Milkshakes from Family Around the Table
- Nana’s Shepherd’s Pie from The Tip Garden
- Reuben Quesadillas from A Day in the Life on the Farm
- Reuben Stuffed Crescent Rolls from From Gate to Plate
- Slow Cooker Guiness Pot Roastf from Amy’s Cooking Adventures
- St. Patrick’s Day Green Martini – Melontini from All That’s Jas
- Stout Cupcakes with Irish Buttercream from A Kitchen Hoor’s Adventures
- Ulster Fry from Palatable Pastime