When I started looking at dishes for St. Patrick's Day, corned beef and cabbage is always a family favorite - despite knowing that it's not an authentically Irish dish. But what I did come across was an Irish beef stew made with Guinness. So, I picked up a six pack and decided to make a version. So delicious!
- 1 Tablespoon olive oil
- 2 to 2-1/2 pounds beef (I used brisket), cut into large chunks
- 1 cup onion, peeled and diced
- 1 cup celery, diced
- 1 cup carrots, sliced into coins
- 6-8 cloves garlic, crushed
- 2 bottles of Guinness (or you can use any beer or stock you have on-hand)
- 1 can (28-ounce) diced tomatoes or tomato sauce
- 4 cups potatoes, scrubbed and diced (I leave the peels on)
- freshly ground salt, as needed
- freshly ground pepper, as needed
Heat the oil in a large, Dutch oven. Stir the beef into the pot. Sear on each side for 3 to 5 minutes - until a nice brown begins to appear. Add the onions, celery, and carrots to the pot. Pour in the Guinness and bring to a boil. Then, reduce the heat to a simmer and cover.
After an hour, stir in the canned tomatoes or tomato sauce. Bring the liquid to a boil again, then reduce the heat to a simmer and cover, again. Let the meat braise for another two to three hours; you really can't cook the meat too long so long as there is still liquid in the pot. The meat just gets more and more tender.
Fold in the potatoes and simmer until they are fork tender, approximately 30 more minutes. Raise the heat to reduce the sauce to your desired thickness.
Spoon into individual bowls and serve with more Guinness.