Irish beef stew. Remove the beef from the pan. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
Serve with buttery mashed potato, champ, or hunks of bread. Irish Beef Stew Rich and hearty, this stew is my husband's favorite. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. You can cook Irish beef stew using 13 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Irish beef stew
- Prepare 1 lb of or more filet tips bite size.
- You need 8 oz of sliced baby Bella and 8 oz slice white mushroom.
- You need Half of yellow onion diced.
- It’s 1 1/2 cups of carrots cut on the bius.
- It’s 3-4 of medium garlic cloves minced.
- Prepare 1/2 cup of Cabernet.
- You need 1 bottle of Guinness.
- You need 32 oz of beef stock.
- Prepare 3 of rosemary sprigs.
- Prepare 2 of bay leaves.
- Prepare of Salt and pepper.
- It’s of Worcester.
- Prepare 2 tbsp of tomato paste.
Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef stock and tomato puree and pour into the slow cooker along with the beer. To Patrick's dismay this 'dabbling' has not been to the extent of a coddle, just yet, but the odd meat dish including this one pot oven cooked Irish Beef Stew.
Irish beef stew instructions
- Add oil to the pot and sear you filet for until you create a good fond on the bottom and remove.
- Add onion and a pat of butter and start to caramelize scraping up the fond. Once they are browning add the garlic until fragrant..
- Add all the mushrooms and a couple more pats of butter along with a few pinches of salt and sauté the mushrooms until they start to brown. Add the tomato paste and cook that out for a few minutes and then add the red wine and simmer high until the wine is mostly gone..
- Add the flour and cook it out for a few minutes.
- Start by adding your Guinness and burn the alcohol off for a few minutes then add the beef stock and a few dashes of Worcester.
- Add the bay leaves, rosemary sprigs and a tsp of cracked black pepper and a few more pinches of salt and simmer for about 30 minutes then add the carrots and beef back to the pot and simmer for an additional 15 to 20 minutes or until it becomes thick and silky, serve over Irish mashed potatoes..
Heat a heavy-based casserole with a lid over a medium to high heat. Dry any excess liquid from the beef. Add half the oil and sauté the meat, leaving plenty of room around each piece to ensure that. And Irish Beef and Guinness Stew might be the king of them all! Guinness Beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.