🇮🇪 IrelandCatalog recipe
Beef chuck braised for hours in stout and beef stock with mushrooms and carrots until the sauce turns almost black and tastes of malt and long cooking.
For 6 servings.
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Toss the beef in the flour, season, and brown well in batches in a hot dutch oven; set aside.
💡 Real color on the meat here is most of the final flavor — don't rush it.
Soften the onion and garlic in the same pot, then stir in the tomato paste and cook 1 minute.
Return the beef to the pot, pour in the stout and beef stock, and add bay leaf, thyme and brown sugar; bring to a simmer.
Cover and braise low, in the oven at 150°C (300°F) or on the stovetop, for 1 hour 45 minutes.
Stir in the carrots and mushrooms and cook uncovered a further 30–40 minutes, until the beef is falling-apart tender and the sauce has reduced to a rich gloss.
Discard the bay leaf and thyme stalks, taste, and adjust salt — the stout carries some bitterness that salt will round out.
A newer arrival than mutton stew, this dish grew out of pub kitchens once Guinness became Ireland's default cooking liquid as much as its default drink. The bitterness of the stout mellows into a dark, savory sweetness over a long braise.
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