Cooked in Irish beer and beef stock, this beef stew recipe makes a hearty and unforgettable meal. It also makes the perfect healthy dinner for celebrating St. Patrick’s day. This recipe calls for a stout beer like Guinness Stout, which makes a mouthwatering delicious Irish stew. The stews is flavored with bay leaves, thyme, rosemary, and parsley, and includes carrots and yellow onions.
When making easy healthy recipes stews, use pre-cut beef slices that are labeled for stew. These are typically cut from beef chuck or round. Look for pieces that are uniform in size and are well trimmed so that they cook evenly. Beef shanks cross cuts and beef short ribs are also suitable for stewing, and are available with or without the bones. Take note that the bones also add tremendous flavor and make a more delicious stew.
In this recipe, the beef cuts are dredged in flour first and sautéed in hot oil to seal in their moisture and flavor and make them juicy and tender even after hours of cooking. This also gives them a nice brown color. Brown the beef in batches if they don’t fit the pan. Avoid overcrowding, which will inhibit browning and make the cooking uneven. The stew is cooked in the oven for two hours at 275 degrees F. Use a casserole dish or Dutch oven, which is designed for slow and long cooking. The pot should also have a tight lid, so that the steam will circulate inside the pot and tenderize the beef. Don’t unnecessarily lift the cover when cooking the beef stew, as this will slow down the cooking process.
Ingredients: 2 tablespoons olive oil, 3 bay leaves, 2 lbs. beef stew meat (1 ½ in. cubes), 1 large yellow onion (chopped), 2 garlic cloves (chopped), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 to 3 tablespoons + all-purpose flour, ¼ cup beef stock, ½ cup stout beer, 1 tablespoon chopped parsley, ½ lb. carrots (sliced), Salt, Pepper (freshly ground)
Preheat the oven to 275 degrees F. Dredge the beef in some flour. Place a 6 quart stove top casserole over medium high heat. Add the oil. Add the bay leaves and cook for 30 seconds. Add the beef, browning on all sides. Add the onion and cook until tender. Reduce the heat to low and add the garlic, thyme, rosemary, and flour, stirring until smooth. Add the beef stock and stout, simmering and stirring until thickened. Add the parsley and carrots. Cover. Place the casserole in the oven for 2 hours, stirring twice. Season with salt and pepper before serving.
Serve Irish beef and beer stew with some baked or mashed potatoes, as well as ice cold beer. This dish is also delicious with hearty red wine like Merlot, Cabernet Sauvignon, Shiraz or Pinot Noir.