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!
Course Main Course
Cuisine Irish
- 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
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.
Keyword guinness stew, stew