Hearty Guinness Stew

Hearty Guinness Stew is the perfect compliment to any St. Patrick's day celebration. Traditionally made with lamb, this savory dish is terrific with beef or pork, too!

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Course: Main Course

Cuisine: Irish

Ingredients Method

Ingredients

2 pounds lamb, beef or pork roast cut to large bite pieces
2 T canola oil
2 cloves garlic, minced
1 large onion, diced
4 slices bacon, cut to 1" pieces
12-14 oz Guinness stout
5 T tomato paste or ketchup both work equally as well
4 C beef broth
3 large carrots, cut to 1" slices
3 stalks celery, cut to 1" pieces
2 dried bay leaves
1 tsp dried thyme
2 tsp salt
2 tsp fresh cracked pepper

Thickening Slurry

1/2 C cornstarch
1 C ice cold water

Method

Searing the Meat

In a large heavy bottom skillet, cast iron skillet or dutch oven, heat 1 T of canola oil on medium-high until oil begins to slightly smoke. Place half of the stew meat into pan in a single layer - do not crowd the pan. Turn only when the meat releases freely, and meat has a dark brown finish. Sear all sides of the meat, then remove to a clean plate. Repeat with next batch of meat, adding oil if necessary, until all meat is seared.
Lower heat to medium. Add 1 T canola oil to pan. Saute onions and garlic until softened. Add bacon, and cook bacon thoroughly. Add celery and carrots and saute another 2-3 minutes. Add Guinness, beef stock, tomato paste or ketchup, bay leaves and thyme. Mix well, turn up heat and bring to a boil. Add meat back to pan, and salt and pepper, and reduce heat to a low simmer. Be sure liquid totally covers the beef. Cover and let simmer 2-3 hours on low.

Making the Slurry & Thickening the Gravy

Using a fork or whisk, beat together cornstarch and ice water in a measuring cup.
When the meat is fall-apart tender, turn up the heat and bring to a low boil. Slowly add in the slurry, whisking constantly, using only enough to thicken gravy to your liking. Remove from heat when gravy is thick and serve.