Irish Beef Guinness Stew Recipe

Irish Beef and Guinness Stew RecipeTin Eats

WEBMar 15, 2024 · Cook garlic and onion for 3 minutes until softening, then add bacon. Cook until bacon is browned, then stir through …

1. Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
2. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
3. Lower heat to medium. If the pot is looking dry, add oil.
4. Cook garlic and onion for 3 minutes until softening, then add bacon.

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Guinness Beef Stew {Irish Stew Recipe} Belly Full

WEBFeb 24, 2021 · Add garlic and cook for 30-60 seconds until fragrant. Add flour, and stir for 1 minute to cook off. Slowly pour in the beef broth and …

1. Warm oil in a heavy bottomed pot over high heat until very hot.
2. Pat beef dry and sprinkle with the salt and pepper.
3. Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
4. Lower heat to medium. If the pot looks dry, add a touch more oil.

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Irish Guinness Beef Stew (Instant Pot, Slow Cooker, or …

WEBMar 15, 2024 · Stir 2-3 minutes until translucent and aromatic. Gently pour in the beer and Worcestershire sauce, stirring to combine. Add tomato …

1. Use paper towels to thoroughly pat dry the beef roast, removing any excess moisture. Cut into 1-1.5 inch thick cubes. Season with 2 tsp kosher salt (not table salt) and 1/2 tsp freshly ground black pepper. Toss to coat all sides with seasoning.
2. In a large, heavy pot (I use my Dutch oven) heat 3 TB olive oil over high heat, until very hot. Brown the beef cubes in batches, taking care not to overcrowd the pieces. Brown all sides of beef cubes, turning them over as they brown; Continue to heat up more oil for browning as needed. Transfer all browned beef pieces to a separate bowl.
3. Using same pot with browned bits still on the bottom, heat up more oil and stir in the onions and garlic. Stir 2-3 minutes until translucent and aromatic. Gently pour in the beer and Worcestershire sauce, stirring to combine. Add tomato paste, beef broth, carrots, celery, and return the browned beef to the pot. Stir gently to ensure all veggies and beef are submerged in broth. Sprinkle in the fresh rosemary and bay leaves.
4. Bring mixture to a low boil, cover and allow to simmer 2 hours. After 2 hours, uncover and stir in the baby potatoes. Bring back to a low boil and allow to simmer another 45 minutes until the beef and potatoes are to your desired tenderness. Once done, taste and season with additional kosher salt and black pepper if desired. Remove bay leaves and let stew sit for 10 minutes to allow grease to rise to the top; skim off excess grease and serve warm.

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