I know you are probably thinking shouldn't I have posted this back in March when I made it for St. Patrick's Day, and you would be right, but really "LIFE" has been happening around here and the blog has been pushed to the back burner ( no pun intended) for a time. I am happy to say that it has been nothing but good, so lots of happy excitement for new things coming, but because of that I have not been feeding my blog the way I have in the past. Now promises, but I will try may best going forward.
I found this recipe at food.com and while I made a few minor changes it is basically unchanged. The best thing about this recipe is the flavoring of the oil with the bay leaves before the beef is added. I almost skipped this step, but I am so glad I didn't. It ended up infusing the beef with so much more flavor when prepared this way. I plan on adapting the technique to future stews...yep, that good.
Irish Beef Stew with Guinness Stout (adapted from Food.com)
- 2 tablespoons olive oil
- 3 dried bay leaves
- 2 ½ pounds beef (I used chuck eye steak) cut into 1-inch cubes
- 2 small yellow onions cut into ¼ inch wedges
- 3 tablespoons all-purpose flour
- 3 garlic cloves chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¾ cup beef stock
- ¾ cup Guinness stout
- ¼ cup fresh parsley chopped plus more for garnish
- ½ pounds carrots sliced
- Salt and pepper to taste
- In a 6 quart Dutch oven heat olive oil over medium-high heat. Add bay leaves and let cook in the oil until fragrant, about 30 seconds. Add beef and brown on all sides.
- Add the onion and cook until transparent, about 5 minutes. Reduce heat to low and add the flour, stirring until the flour in incorporated and smooth. Add garlic, rosemary, thyme, beef stock and beer. Simmer until thickened, about 5 minutes.
- Add parsley and carrots and cover and place in a 275° F oven and cook for about 2 hours stirring occasionally until beef is very tender. Remove lid and cook an additional 30 minutes to thicken. Season with salt and pepper.
- Serve with mashed potatoes and garnished with more parsley.