Happy St. Patrick’s Day! This is when many people get together and drink green beer and pull out their “Kiss Me I’m Irish” t-shirts. For me, St. Patrick’s day is an excuse to eat delicious heart warming Irish inspired foods and laugh when I get to pinch Mr. C for forgetting to wear green.
This year I made a fantastic beef stew flavored with Guinness and completely full of tummy-filling goodness. I was so surprised and pleased by how flavorful the broth turned out to be! Normally, I scoop out my bowl focusing more on the fillers in the stew, not the broth. But this time I was scooping extra broth into my bowl just to have an excuse to sop it up with a piece of bread.
Irish Guinness Beef Stew
- 1 1/2 pounds beef stew meat
- 3 tablespoons flour
- Salt and pepper, to taste
- 4 tablespoons vegetable oil, divided
- 2 onions, quartered and thinly sliced
- 3 garlic cloves, minced
- 1 bottle Guinness
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Herbes de provonce
- 6 cups beef broth
- 1/2 head of cabbage, core removed and cut into chunks
- 2 1/2 – 3 pounds new potatoes, washed and cut into large chunks
- 1/4 cup vinegar
- 3 tablespoons fresh parsley, chopped
- Irish aged cheddar cheese and hearty bread, for serving
Directions: Place the beef in a medium sized bowl and toss with flour, salt and pepper until coated evenly. Prepare the vegetables by quartering and slicing two onions, mince the garlic, and give half of a head of cabbage a rough chop. Lastly, scrub the potatoes and cut into large chunks that are all roughly the same size.
Add two tablespoons of vegetable oil to a large pot set over medium heat. Once hot, add the flour coated beef to the pot and brown on all sides. Remove the beef from the pot and set aside. Add remaining two tablespoons of oil to the pot and add the sliced onions and garlic. Cook the onions until softened and beginning to brown. Once the onions are cooked, add the Guinness and seasonings, allow the Guinness to cook down 5 minutes.
After the Guinness has been given at least 5 minutes to cook down, pour in the beef broth, add the beef back to the pot, and stir in the cabbage and potatoes. Bring pot to a boil then reduce heat and allow the whole stew to simmer for about an hour or until the beef is cooked through and tender and the potatoes and cabbage are cooked through but not mushy. To finish off the stew, stir in the chopped parsley and vinegar. Taste and adjust the seasonings. Serve this stew with the bread and cheese- enjoy!
Here are our cast of characters for this yummy beef stew. The vinegar is a surprising, yet delicious addition, if I do say so myself.
Add your beef to a bowl along with the flour, salt, and pepper.
Give it all a toss and a stir until the beef is evenly coated with the flour.
Now, prep those veggies! Quarter and thinly slice two onions and try to keep your eyes from watering so bad that you are trying to cut the onions blind. It happens to me every time I slice onions, I end up doing the sad “I’m blind” dance around the kitchen half way through the onion.
After your eyes have stopped watering enough that you can see properly, mince three cloves of garlic.
Grab half of a head of cabbage, cut it in half again, remove the core and give it all a rough chop. I left my cabbage in really big chunks because I knew it would cook down a lot with this long stewing time.
Now, scrub about 2 lbs of new potatoes until they are nice and clean then cut them into large chunks. I left my potatoes fairly big in order to stand up against the long cooking time. You want deliciously tender potatoes, not mushy ones.
Now that everything is prepped, add two tablespoons of oil to a large pot and let it get hot. Add your flour coated beef and cook on all sides until evenly browned and crusty. Don’t cook the beef all the way through yet. Once the beef is browned remove it from the pot and set it aside.
Add your sliced onions and garlic to the pot. Cook until the onions are cooked down and starting to brown.
As you can see, the bottom of my pan has quite a bit stuck to it, but never fear you will not have to spend ages scrubbing the pot once this is all said and done because we are going to deglaze the pot next.
Add the entire bottle of Guinness to the onions. There are a couple of different types of Guinness and if I am being honest, I don’t know much about those differences so I just picked the one that was slightly cheaper than the rest. If you have a favorite type of Guinness feel free to use that instead.
Along with the Guinness, add in your seasonings and give the whole pot a good stir. Bring this mixture to a boil and scrape the bottom of the pot to get all of the browned bits. I found that I did not have to scrape very much to completely clean the bottom of the pan. Pretty cool right?
After letting the Guinness/ onion mixture cook down for at least 5 minutes stir in the beef broth, beef, cabbage, and potatoes. Cover the whole thing with a lid and allow to simmer (stirring occasionally) for about 1 hour or until everything is tender and cooked through.
Yes! Here it is all cooked down and happy! The stew tastes great as it is at this point, but the next step really elevates the whole dish…
For a final touch, stir in a few tablespoons of chopped parsley as well as 1/4 cup of white vinegar. The vinegar adds something extra to the broth that brings it to a whole new level. It is just the right amount, not too much where you could taste the vinegar, but just enough that it makes an impact on the flavor of the broth.
I served this stew with some fresh baked bread and Irish aged cheddar cheese (not pictured). The bread served as a vehicle for me to sop up all of that scrumptious broth and the aged cheddar, when mixed into the stew, was a delicious and creamy addition to the stew itself.
This stew is overflowing with cabbage and potatoes and the broth makes me swoon. I hope you all have a happy and safe St. Patrick’s day!