Rich Irish Stew Recipe Just In Time for St. Patrick's Day (A Chef's Recipe) by Chef Gigi

Whoa, this rich and robust Irish stew recipe may well be the mother of all beef stews. This dish arguably has one of the most profoundly flavorful sauces next to a Beef Bourguignon. The stew has a rich dark brown flavor from the Guinness beer that gives this dish a unique, bold color and flavor. If you're looking for something other than corned beef to serve for St. Patrick's Day dinner, this is your Irish recipe!

The high-protein stew recipe is full of flavorful ingredients that are not hard to find in your grocery store. (Check out the health benefits of protein.) The Irish stew starts by browning beef stew meat. Garlic, onion, diced bacon or pancetta, Guinness beer, tomato paste, beef stock, flour, carrots, celery, bay leaves and thyme come next and the stew is simmer for about 1 1/2 hours. Simple. This stew smells amazing while it gently cooks on the stovetop.

Serve this rich Irish stew with mashed potatoes, hot crusty bread or Irish soda bread, and a stout beer, of course.

Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 2 to 3 hours
Total Time: 3 hours and 15 minutes
Servings: 8

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pounds beef stew meat, cut into 2-inch chunks
• 1/2 cup flour (all-purpose flour or gluten-free flour)
• 3 garlic cloves, minced
• 2 large onions, chopped
• 6 ounces bacon or pancetta, diced
• 15 ounces (1 can) Guinness beer
• 4 tablespoons tomato paste
• 3 cups beef broth
• 5 large carrots, peeled and cut into 1/2-inch pieces
• 3 large celery stalks, cut into 1-inch pieces
• 2 bay leaves
• 3 - 4 sprigs of fresh thyme

Here's how to make it:

1. Season the beef with salt and pepper. Heat oil in a heavy-bottomed pot over high heat. Add beef in batches and brown well all over. Remove the seared beef onto a plate and set aside.
2. Lower heat to medium. If the pot is looking dry, add a teaspoon of additional oil. Cook garlic and onion for 3 minutes until translucent, then add bacon. Cook until bacon is browned, then add carrots and celery. 
3. Add flour, and stir for 1 to 2 minutes until slightly brown. Add Guinness, beef stock and tomato paste. Mix well and add bay leaves and thyme. The stew is thickened with flour, but if you need to thicken the stew faster and cook it in less time, use 1 heaping tablespoon of cornstarch. Whisk the cornstarch into a separate container with a cup of cooled stock, water or broth, and whisk, making sure it's lump-free, and then add it to the stock pot. Bring to a quick boil to activate thickening and then remove from the heat.
4. Return beef into the pot, including any juices. Cover and lower the heat to simmer gently about 2 hours.
5. Remove the lid, then simmer for an additional 1 hour to 1 1/2 hours or until the meat is tender and the sauce has reduced and thickened. 
6. Skim off the fat on the surface. Adjust seasoning with salt and pepper. Remove bay leaves and spent thyme stems. Store the beef stew in an airtight container in the fridge for up to four days.
   

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