Do you want a cozy and hearty meal that’s perfect for cold winter nights? If so, then you have come to the right place. Today, I will be sharing with you my recipe for Irish Beef Stew with Beer & Wine. It’s a classic dish that has been enjoyed by generations of Irish families, and now you can enjoy it too!
This stew is made with tender chunks of beef, potatoes, carrots, onions, and a blend of aromatic herbs and spices. But what sets it apart from other beef stews is the addition of red wine and beer. The flavors of these two alcoholic beverages perfectly complement the richness of the beef, making this stew truly irresistible.
One sip of this comforting stew, and you’ll feel like you’re sitting in a cozy Irish pub with your friends. So why not bring that feeling home with you? With this recipe, you can create an authentic Irish meal that your whole family will love.
So get ready to roll up your sleeves and gather up your ingredients because it’s time to make some delicious Irish Beef Stew with Beer & Wine!
Why You’ll Love This Recipe
Are you tired of the same old beef stew recipe? Look no further than this Irish Beef Stew with Beer and Wine recipe.
This hearty dish is the perfect comfort food for cold winter nights. The tender chunks of beef chuck are seasoned with Worcestershire sauce, dried thyme, and bay leaves, then slowly simmered in a rich broth made with red wine, beer, and beef stock.
The addition of Guinness beer gives this stew a unique twist on the traditional beef stew recipe. The malty, sweet flavor of the beer complements the savory richness of the stew, while the red wine adds depth and complexity to the dish.
The stew is also filled with delicious vegetables like carrots and potatoes, which add additional layers of flavor and texture. Plus, it’s incredibly easy to make – simply sauté the onions and garlic, sear the beef, add in the rest of the ingredients, and let it simmer until everything is tender and flavorful.
Not only is this recipe delicious, but it’s also incredibly versatile. You can easily customize it to your liking by adding different vegetables or using a different type of beer or wine.
In conclusion, this Irish Beef Stew with Beer and Wine recipe is a must-try for anyone who loves comforting and flavorful dishes. It’s easy to make, packed with flavor, and perfectly pairs with a glass of red wine or Guinness beer. So why not give it a try? Your taste buds will thank you.
Here’s what you’ll need to make this Irish Beef Stew with Beer and Wine recipe:
- Two pounds of beef chuck, cut into 1-2 inch cubes
- Salt and pepper, for seasoning the beef
- 2 tablespoons of extra virgin olive oil
- 3 tablespoons of unsalted butter
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of tomato paste
- 1 tablespoon of sugar
- 2 teaspoons of dried thyme
- 2 bay leaves
- 2 cups of beef stock
- 1 cup of Guinness beer (or any other stout beer)
- 1 cup of red wine (use something that you would drink)
- 5 medium-sized potatoes, peeled and cut into large pieces
- 4 carrots, peeled and cut into large pieces
- Chopped parsley, for garnish
Make sure to select the best quality ingredients for this hearty dish.
The Recipe How-To
Step 1: Gather the ingredients
Before we start cooking, we need to gather all of the ingredients we will need for this delicious Irish Beef Stew with Beer & Wine recipe. Make sure to have on hand the following:
- 2 lbs. beef chuck, cut into 1 1/2-2 inch pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef stock, preferably guinness beef stock
- 1 cup beer, preferably guinness beer
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoons sugar
- 4 carrots cut into pieces
- 5 potatoes cut into pieces
- 1 large onion chopped
- A handful of parsley chopped for garnishing
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
Step 2: Sear the beef
In a large Dutch oven over medium-high heat, melt 3 tablespoons of butter and 2 tablespoons of extra virgin olive oil. Season the beef with salt and pepper, sprinkle them generously with flour, and add in the pot to sear until browned on all sides.
Step 3: Add in flavor mix-ins
Add in garlic cloves, tomato paste, and stir until fragrant for about a minute.
Pour in red wine to deglaze the pot and scrape up any browned bits stuck to the bottom.
Simmer until reduced by half. And then add in beef stock, beer, bay leaves, dried thyme, Worcestershire sauce, and sugar. Stir until everything is combined evenly.
Step 4: Simmer until tender
Cover the pot with a lid and simmer on low heat for about 1 1/2 hours or until the beef is fork-tender.
Step 5: Add in vegetables
Add in the chopped carrots, potatoes, and onions into the pot with the stew. Simmer for another 30 minutes until the vegetables are tender and cooked through.
Step 6: Garnish and Serve
Once everything has cooked together, the Irish beef stew is ready to be served. Remove bay leaves before serving. Garnish with chopped parsley.
This Irish beef stew recipe is an ideal meal for any rainy day or when you’re just craving comfort food. Enjoy it with your
Substitutions and Variations
One of the beauties of this Irish beef stew recipe is its flexibility when it comes to ingredients. Here are some suggestions for substitutions and variations to experiment with:
– Potatoes: While I used red potatoes for this recipe, you can use any variety you like. Yukon gold, russet, or fingerling potatoes would all be great choices.
– Beer: If you don’t have Guinness or simply don’t love the taste of beer, you can swap it out for an equal amount of beef stock or red wine instead. The stew will still be flavourful and hearty.
– Beef Chuck: If you don’t have beef chuck, you can use any cut of beef that’s suitable for stewing. Try using round or sirloin steak cut into 2-inch cubes. Lamb or venison would also work well here.
– Vegetables: This recipe calls for carrots and onions, but feel free to add in other vegetables as well. Celery, parsnips, turnips, or mushrooms would all be tasty additions.
– Herbs and Spices: Switch up the dried thyme with dried rosemary or marjoram if you prefer those herbs more. Feel free to add some heat with red chili flakes.
By making some of these substitutions and variations, you can customize this recipe to your liking and create your own perfect version of the classic Irish beef stew.
Serving and Pairing
One of the best things about Irish beef stew with beer and wine is that it’s a complete meal on its own. However, this dish pairs exceedingly well with some sides and drinks.
When it comes to pairing Irish beef stew, vegetables should be your first choice. Roasted root vegetables or green beans are excellent side dishes, as they match the wonderful rustic flavor of the stew. A warm crusty bread or creamy mashed potatoes pair beautifully with the full-bodied flavors for a hearty meal.
As for drinks, you can’t go wrong with a glass of red wine or a cold pint of beer. I recommend using Guinness beer, as it’s not only rich in flavor but also one of the key ingredients when making this recipe. Find a quality red wine that can withstand the bold flavors of beef chuck and Guinness beer in particular.
For cooking purposes, it’s recommended you use 1 cup red wine and 1 cup of your favorite type of beer for optimum flavor. Another great suggestion would be to drink what you cook with – pour yourself a glass of that delicious red wine or open up another Guinness beer and savor every sip as you enjoy your feast.
All in all, the combination of the dish with carefully chosen side dishes and drink makes for an exceptional dining experience.
Make-Ahead, Storing and Reheating
This Irish Beef Stew with Beer and Wine is a delicious and comforting dish that can be made ahead of time, stored, and reheated for a quick meal later. The flavors of the beef, beer, and red wine in this stew only get better with time, so making it ahead allows the flavors to develop even further.
To make ahead, simply follow the recipe as directed but don’t add the potatoes and carrots until serving time. Once the stew has cooled to room temperature, refrigerate it in an airtight container for up to 3 days or freeze it for up to 3 months.
When reheating, transfer the stew to a pot and heat it over low heat until hot. Be sure to add extra beef stock or water if the stew has thickened too much while sitting in the fridge or freezer. Once heated through, add the potatoes and carrots, simmering until tender before serving.
If you need to store leftovers after serving, allow them to cool down before placing them in an airtight container in the refrigerator. They will keep well for up to 3 days. Reheat on the stove over low heat till hot all through. Note that reheating already cooked meat can sometimes dry out the meat making it less tender than when served fresh but this Irish Beef Stew with Beer and Wine still tastes delicious even when reheated!
Overall, this recipe is perfect for busy families or those who want to prepare meals ahead of time without sacrificing flavor. If you plan accordingly, you can enjoy this Irish Beef Stew any day of the week!
Tips for Perfect Results
When cooking Irish Beef Stew with Beer and Wine, there are certain tips that can help you achieve the perfect results. Here are some tips that you should keep in mind while preparing this stew:
1. Choosing the Right Cut of Meat:
Select the right cut of meat, such as beef chuck or another cut that is suitable for stewing. Make sure that it is fresh and of good quality.
2. Season the Beef:
Season the beef with salt and pepper before searing it, so it will be flavorful throughout the dish.
3. Sear the Beef:
Searing the beef will lock in its juices and give it a more intense flavor. Sear each side of the meat until it develops a nice brown crust.
4. Use Fresh Herbs:
Fresh herbs like thyme, bay leaves, and parsley add depth and complexity to the stew. Be sure to use fresh herbs for this recipe instead of dried ones.
5. Don’t Overcook Vegetables:
To keep your potatoes and carrots tender but not mushy, add them about 30 minutes before the stew is done cooking.
6. Use a Good Quality Beer:
Choose a beer that you would actually drink yourself – one with good flavor and not too heavy or light. A good stout, like Guinness, pairs particularly well with this recipe.
7. Simmer Slowly:
The stew must cook on low heat for a long time (around 2-3 hours) to let all the flavors meld together perfectly.
By following these tips for perfect results, your Irish Beef Stew with Beer and Wine will come out delicious every time!
Before we wrap up this Irish beef stew with beer and wine recipe, let’s go through some frequently asked questions to clear any doubts you may have.
Is beef stew better with wine or beer?
When it comes to making a rich and satisfying stew, ale is the way to go. Its robust flavors were made for the cold climate in which it originated and is perfect for this time of year. The classic version of this stew, known as carbonnade, combines succulent beef with tender, caramelized onions.
Can you put wine and beer in a stew?
Indulge in the succulent taste of tender beef in a hearty stew. Awaken your taste buds with the rich flavor of our red wine sauce, boasting a delectable blend of beer and red wine. And the best part? This one pot recipe makes creating this mouth-watering dish a breeze!
What wine is best for Irish stew?
When it comes to pairing wine with Irish stew, I highly recommend a flavorful and spicy red wine, such as a merlot. The Decoy Merlot, which boasts a rich aroma of black cherries, plums, and earl gray tea, would be a superb choice to pair with a warm bowl of hearty Irish stew.
What is a good beer for Irish stew?
Although Guinness is commonly used in stew recipes, one can also experiment with other types of malty beers like porter, stout, or ale that complement the strong taste of beef. Additionally, some Irish stew recipes even incorporate the use of red wine as an alternative to beer. So, while Guinness stew is undeniably delightful, it’s not the only option to explore when it comes to hearty beef dishes.
In conclusion, this Irish Beef Stew recipe with beer and wine is the perfect meal for any occasion. Not only is it easy to make, but it also uses a variety of flavorful ingredients that are bound to impress your taste buds. The stew also pairs perfectly with a variety of side dishes, such as mashed potatoes or crusty bread.
If you’re looking for a dish that will leave your family and guests satisfied and impressed, then look no further than this delicious Irish Beef Stew recipe. With its hearty and savory flavors, this stew is sure to become a favorite in your home.
So why not give it a try? Gather the ingredients, set aside some time for cooking, and enjoy this delicious dish with your loved ones. Trust me, the effort will be well worth it.
Irish Beef Stew with Beer & Wine Recipe
- 1/4 cup extra virgin olive oil
- 1 1/4 lbs stew meat
- 6 large garlic cloves, minced
- 6 cups beef stock
- 1 cup beer, Guinness
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 lbs potatoes, peeled and cut into 1/2 cubes
- 1 large onion, chopped
- 2 cups peeled carrots, in 1/2 inch slices
- 2 tablespoons parsley, chopped
- Heat olive oil in large pot over medium-high heat. Lightly salt the beef pieces. Add the beef to the pan and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minus. Discard bay leaves. Tilt pan and spoon off fat. Add salt and pepper to taste. Sprinkle with parsley and serve.