Irish Beef and Stout Stew

  Posted on March 15, 2012  by Leslie Blythe  4 comments

Here is a wonderful stew for your St. Patrick’s Day celebration using Irish stout. Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Other would add such items as carrots, turnips, and pearl barley; but the purists maintain they spoil the true flavor of the dish.  We’re not using mutton or kid in this dish!

Irish Beef and Stout Stew

Serves 10

4 lb beef chuck, cut into 1 1/2-inch cubes
¼ cup all-purpose flour
2 cans (6 oz each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14½ oz each) reduced-sodium beef broth
1 can (14.9 oz) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 oz each) frozen baby peas, thawed

Preheat oven to 350˚. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

Transfer pot to oven, and cook, covered, until meat is fork-tender, 2½ to 3 hours. Stir in peas, and season with salt and pepper.

Cook’s Note
To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating.