Stout Beef Stew
5 servings
90 minutes
Stout Beef Stew is the embodiment of deep flavors in European cuisine, enriched with Irish notes. The history of this dish traces back to traditional village recipes where strong beer was used to tenderize the meat, filling it with rich flavor and aroma. Beef slowly stewed in Guinness beer with aromatic spices acquires a tender texture and caramelized depth. Carrots and onions add sweetness, while Worcestershire sauce provides a hint of spiciness. This dish is perfect for cozy dinners in cold weather, warming with its rich taste and hearty consistency. Served with herbs and a light tang from lemon zest, it pairs wonderfully with rustic bread or mashed potatoes. A classic example of gastronomic harmony where simplicity meets sophistication.
1
Cut the beef into 2x2x2 centimeter cubes. Coat evenly in a mixture of flour, black pepper, cayenne pepper, and salt. Heat a heavy-bottomed pan over medium-high heat, add 2 tablespoons of vegetable oil, and fry the meat in batches (in a single layer) on each side until golden brown, about 4-5 minutes.
- Beef shoulder: 2 kg
- Wheat flour: 2 tablespoons
- Cayenne pepper: 0.1 teaspoon
- Garlic: 4 cloves
2
A minute before the meat is ready, add finely chopped garlic and sauté with the beef, stirring frequently to avoid burning. Deglaze the pan with one tablespoon of beer, scraping the caramelized juices from the bottom with a spatula. After frying, transfer the meat to a suitable pot for stewing, pour in beef broth, add Worcestershire sauce and cumin, and simmer covered over medium heat for 1 hour, or until the beef is half-cooked.
- Garlic: 4 cloves
- Guinness beer: 1 jar
- Beef broth: 2 glasss
- Worcestershire sauce: 2 teaspoons
3
Meanwhile, pour 0.5 tablespoons of vegetable oil into a clean skillet. Add the carrot and onion, frying until brown for 3-5 minutes. Then stir in the tomato paste and cook for another minute (until the sugars in the tomato caramelize). Deglaze with the remaining beer. Return the vegetable mixture to the beef, add the bay leaf, and simmer for another 45 minutes to 1 hour (until the carrot is tender when pierced with a fork). Adjust for salt and pepper, and add lemon juice.
- Carrot: 2 pieces
- Shallots: 6 pieces
- Tomato paste: 2 tablespoons
- Guinness beer: 1 jar
- Bay leaf: 1 piece
- Parsley: 20 g
- Lemon zest: 2 g
4
We serve on plates and sprinkle with finely chopped parsley.
- Parsley: 20 g