Irish Beef & Stout Stew
A favorite family recipe Greensbury’s own Adam, who was born and raised in Dublin!
- 2lbs of Greensbury Grass-Fed, Organic Beef Cubes
- 1-2 tablespoons of canola oil
- 1 large onion, chopped.
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 2 celery sticks, roughly chopped
- 2 cloves garlic, finely sliced
- 8.25 oz beef stock
- Small tin of chopped tomatoes
- 500ml of Irish Stout - At home we use Beamish, but since it’s hard to find it here in the US, Guinness will do the trick.
- 1 bay leaf
- Salt & Ground Pepper
- Heat oil in a large pot. Brown the meat (split into 2 batches so as not overcrowd the pan). Set meat aside on a plate.
- Fry the onion, carrots, parsnips and celery (add oil as needed).
- Add the meat and garlic back into the pan.
- Pour in the Stout and stock. Add one bay leaf and tin of chopped tomatoes. Season to taste.
- Simmer gently for about 1 to 1.5 hours until the liquid has reduced.
- If you need to thicken the sauce: Strain the juices into a bowl and then transfer to a small saucepan. Mix a little of the sauce with flour overheat until you have a smooth paste, then whisk through the rest of the liquid.
- Simmer gently until you have a thickened sauce, then tip back over the meat
- Serve with mashed potatoes and/or crusty bread.