Irish Stout
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Irish Beef Stew with Guinness Stout

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The Oliver St. John Gogarty Pub, Temple Bar, Dublin, County Dublin,
Republic of Ireland (Eire)
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Pitamitz, Sergio
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Irish Beef Stew with Guinness Stout
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.

“Yes, the Irish have traditionally drunk a lot of stout. Stout is a dark and rich
beer, and it is often mixed with an equal amount of regular beer in order to
produce an ‘arf and arf’. In this beef stew, a very traditional dish both in
the old country and here, the stout is a major flavoring. I love it!”

Serves 4-6

2 tablespoons olive oil
3 bay leaves
2 pounds beef stew meat, cut into 1 1/2-inch to
2-inch cubes (with some fat)
1 large yellow onion, peeled and cut
into 1/4-inch slices
2 cloves garlic, peeled and chopped
1 teaspoon dried thyme, whole
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock, or use canned
1/2 cup Guinness stout
1 tablespoon chopped parsley
1/2 pound carrots, sliced
Salt and freshly ground black pepper to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the
meat on both sides on high heat. Add the sliced onion and cook for a
few minutes until it is clear. Reduce the heat to low and add the garlic,
thyme, rosemary, and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a
bit. Add remaining ingredients and cover. Place the pot in a 275-degree
[F] oven for about 2 hours, stirring a couple of times. Check for salt
and pepper before serving.
 

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