Irish Beef and Guinness Stew are tasty yet simple. It’s not a great combination of spices or even ingredients. It is a portion of warm, delicious comfort food. One that caresses your skin on that cold winter night and brings warmth to your belly.
Traditional Irish cooks don’t trouble themselves with fancy cookware and gadgets to make most Irish dishes. They don’t even have elaborate recipes they choose to follow. They do have TWO things of importance that factor into their cooking, and that is TRADITION and LOVE.
Not all Irish recipes contain Guinness or Jameson Whiskey. MOST traditional, straightforward Irish methods contain few ingredients. It’s us the middle-aged and YOUTHFUL generation that has decided to add a bit of the ole Irish Poison to our meals. The Old Traditional Irish are wise, and they would NOT waste a GOOD Guinness beer. They would instead enjoy it with their meal and Savor it – I can’t say that I blame them.
Ingredients needed to make Irish Beef and Guinness Stew
- Two large onions
- Two pounds stewing beef, cut into bite-size pieces
- Eight large potatoes, peeled & cut into medium pieces
- Twentyfour ounces of homemade beef stock
- One bottle of Guinness stout
- One tablespoon of real unsalted butter
- One teaspoon of thyme
- Two bay leaves
- Salt, to taste
- Fresh ground pepper, to taste
- 2 large onions
- 2 pounds stewing beef cut into bite-size pieces
- 8 large potatoes peeled & cut into medium pieces
- 24 ounces homemade beef stock
- 1 bottle of Guinness stout
- 1 tablespoons unsalted real butter
- 1 teaspoon thyme
- 2 bay leaves
- Salt to taste
- Fresh ground pepper to taste
In a metal, stock-pot melt butter on a fairly medium-high temperature and cook the meat until it is completely browned about 7-8 minutes.Cook the onions in the same pan for about 2-3 minutes. Pour the stock and stout into the stock-pot, over the meat and onions. Add bay leaves, and thyme. Season with a little salt and pepper to your own taste. Cover and cook on very low for about 2 hours.
Irish Stew is not traditionally thickened. There are two ways to deal with this delicious liquid in your dish some people serve with Champ (mashed potatoes) others leave it till the end and then mop it up with some Soda bread.
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