Prep 30 mins
Cook 40 mins
A classic Irish comfort food
- 3 tablespoons butter
- 1 tablespoon whole wheat flour
- 2 lbs boneless sirloin steaks
- 6 garlic cloves, minced
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, finely chopped
- 1 1⁄2 teaspoons fresh tarragon, finely chopped
- 3⁄4 teaspoon fresh sage, finely chopped
- 2 bay leaves
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 3 lbs potatoes
- 3 celery ribs
- 1 onion
- 2 cups carrots
- 2 tablespoons fresh parsley, finely chopped
- 12 ounces Guinness stout
- Chop meat & vegetables: peel & chop potatoes into 1/2" pieces; dice carrots to 1/4" thick, trim visible fat from steaks & cut into 1" cubes; dice onion; chop celery.
- Heat 2 tablespoons butter in large pot over medium heat.
- Dredge steak cubes in flour and saute 5 minutes until brown on all sides. Add garlic and saute 1 minute.
- Add beef stock, beer, tomato paste, honey, Worcestershire, herbs and spices. Stir to combine.
- Bring to boil. Reduce heat to medium-low, then cover and simmer 20 minutes while preparing vegetables.
- Melt 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion, celery, and carrots. Saute 20 minutes until golden.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
- Remove bay leaves before serving.
It really is a good recipe, but the beer is something you can definitely live without. It smelled like a frozen Lean Cuisine meal, but the taste was very good if you could get paste the bitterness of the beer. I'd definitely try the recipe again, sans the Guinness.
Wow! This is very good. Since the last reviewer said the Guinness was a bit overpowering, I thought I would add a bit more spice. I ended up having to adjusted to taste as I went a bit heavy on the tarragon - it can be a little bitter. To fix it I put in about 1.5 Tblspns sugar. Then I realized the directions mention honey but it is not in the ingredients. I also added an additional can of beef broth, the full can of tomato paste, about 2 tsp salt, and 2 tsp fresh ground pepper. I also put about a 3/4 cup flour in a ziploc and tossed the meat that seemed to provide the added thickening recommended by another rater. After it sat later in the evening, it even tasted better. I will make this again. Tomorrow I am treating a friend from work to a bowl at lunch. Thanks Mims for a yummy meal - especially on a cold rainy St. Pat's weekend here in Carolina. :D
This is a richly flavoured stew, wonderful! The times and amounts given were perfect! We loved the herbs, although I had to substitute dried herbs in a smaller amount. We liked the guiness but I think next time I would reduce it by half...the beer overpowered the other flavours slightly. I'd also increase the flour a bit to thicken the stew. The flavours are wonderful nevertheless and the beef was very tender. Thank you, Mims & Squims!