Irenes Beer Stew Recipes

IRISH BEEF STEW

I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.

Provided by ONEHOTMAMA9

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 6h30m

Yield 8

Number Of Ingredients 12

Irish Beef Stew image

Steps:

Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g

Ingredients

2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
1 tablespoon cold water
1 tablespoon cornstarch

IRENE'S BEER STEW

Provided by Irene D. Andersen

Categories Beer Beef Garlic Onion Braise Sauté Stew Spring Thyme Gourmet Massachusetts

Yield Makes 8 servings

Number Of Ingredients 16

Irene's Beer Stew image

Steps:

Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
Preheat oven to 325°F.
Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
Season stew with salt and pepper.

Ingredients

2 1/2 lb onions, sliced
About 1/2 cup canola oil
2 garlic cloves, finely chopped
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3-lb boneless beef chuck, cut into 1 1/2-inch cubes
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons steak sauce
2 bay leaves
2 teaspoons dried thyme
1 1/2 to 2 (12-oz) bottles of beer (not dark)
1 tablespoon light brown sugar (optional)
Garnish: chopped fresh flat-leaf parsley
Accompaniment: cooked potatoes, rice, or noodles

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