Beef stew is a classic comforting dish and if you’re a beef eater, you’re a fan. This Irish version has Guinness stout, which takes the flavor to a whole new level of taste. In a traditional Irish stew, lamb is usually used but today, I’m using beef. St Patrick’s Day is just over 2 weeks away so it’s time to start thinking about what we’ll be eating for this Irish holiday.
How to choose the best beef for stew
Buy a whole chuck or shoulder roast, not already cut beef because you don’t know what cuts they are. The meat should have good marbling of fat without too much, this brings flavor the stew.
Guinness Stout v’s Guinness Draught
In addition to being carbonated differently, stout has a sharper, crisper flavor, draught is creamier, which is what I prefer for cooking. Along with the Guinness, I used a combination of beef and chicken stock. Chicken stock in a beef stew? Yes! Chicken stock (especially if homemade) has a lovely meaty taste and adds great flavor. In keeping with the Irish-ness of the dish, and because it’s readily available now in the U.S., I browned the beef in real Irish butter. I’m not getting paid to say this and everyone who has tried it will agree, it really is the best butter. I also used the butter and Irish cheese in the Irish colcannon (< click text for recipe) that I made to go along side the stew.
For slow cooker beef stew
After the meat is browned and the rest of the ingredients have been added, pour into a preheated slow cooker on low for 6 hours. If you’ve made this Irish Beef and Guinness Stew or any other recipe, please leave a comment below, I love to hear from my readers.
Guinness draught is preferred as it is creamier than stout. If you can’t find it, stout will also work.
