Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup Guinness beer
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 large potatoes, peeled and chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a large bowl, toss the beef cubes with flour until coated.
2. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
6. Add the beef broth, Guinness beer, tomato paste, Worcestershire sauce, thyme, and rosemary to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low and add the beef cubes back to the pot.
9. Cover and simmer for 1 hour.
10. Add the carrots, celery, and potatoes to the pot.
11. Cover and simmer for an additional 30 minutes, or until the vegetables are tender.
12. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or sirloin.
- Beef broth can be substituted with chicken or vegetable broth.
- Guinness beer can be substituted with any dark beer.
- Tomato paste can be substituted with ketchup or tomato sauce.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add mushrooms or peas for extra flavor and texture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the stew during the last 10 minutes of cooking.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with crusty bread or Irish soda bread.
Suggested side dishes:
Roasted Brussels sprouts or a simple green salad.
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the stew during the last 10 minutes of cooking.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftovers promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
The origins of beef stew can be traced back to medieval times, when peasants would cook tough cuts of meat with vegetables and herbs in a pot over an open fire.
Flavor profiles:
This beef stew is rich and hearty, with a deep flavor from the Guinness beer and a hint of sweetness from the carrots and onions.
Serving suggestions:
Serve with a pint of Guinness or your favorite Irish whiskey.
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Region: Irish