Irish Stew with Guinness
A wonderfully hearty stew perfect for cool evenings. Make with lamb or beef - and use Guinness for the best flavor!
Servings 8 servings
Calories 602kcal
Ingredients
- 2 lb lamb or beef stew meat cut to chunks, seasoned with salt & pepper
- 1/4 c olive oil divided
- 2 c onion diced
- 2 T garlic minced
- 2 T tomato paste
- 1/4 c all purpose flour
- 1/4 c Guinness
- 2 c beef broth
- 2 c chicken broth
- 2 fresh thyme sprigs
- 2 lb Yukon Gold potatoes peeled and cubed
- 1 c carrot chopped
- 1 c frozen peas
- 1 c savoy cabbage sliced
- salt and pepper to taste
Instructions
- Brown meat in 2T oil in a large pot over medium high heat for 8 minutes. Transfer to a bowl (with juices) and set aside. Reduce heat to medium.
- Add 2T oil and onion to the pot and sweat, covered, until soft, about 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, about 2 minutes. Add flour, stir to coat, and cook one minute more.
- Deglaze with beer, scraping bits from bottom of the pot, then add broths, meat and juices, and thyme.
- Bring to a simmer, reduce heat to low, cover and simmer one hour.
- Stir in potatoes and carrot. Cook until potatoes are tender, about 12 minutes, then add peas, cabbage, salt & pepper. Simmer 5 more minutes.
Notes
I simmered for that hour then turned off the heat but left the pot on the stove for a couple hours. When I was ready to continue I brought it back to a simmer. I think the extra time in the broth really enhances the flavor.
I will often use up to one cup of Guinness. For the flavor....