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Irish Beef and Stout Stew

March 08, 2018

Irish Beef & Stout Stew

A favorite family recipe Greensbury’s own Adam, who was born and raised in Dublin!

Serves 6

Ingredients:

  • 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

Directions:

  1. 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.
  2. Fry the onion, carrots, parsnips and celery (add oil as needed).
  3. Add the meat and garlic back into the pan.
  4. Pour in the Stout and stock. Add one bay leaf and tin of chopped tomatoes. Season to taste.
  5. Simmer gently for about 1 to 1.5 hours until the liquid has reduced.
  6. 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.
  7. Simmer gently until you have a thickened sauce, then tip back over the meat
  8. Serve with mashed potatoes and/or crusty bread.
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