Ingredients
Units
Scale
- 2 Tablespoons Olive Oil
- 1 Medium Brown Onion, diced
- 1.5lbs Stew meat
- 1/2 Teaspoon Each of Salt & Pepper
- 1 1/2 Teaspoons Garlic, minced or finely chopped
- 32oz Beef Stock or Broth
- 12.8oz Guinness Stout
- 2 Bay Leaves
- 3 Tablespoons Tomato Paste
- 1 Tablespoon Worcestershire Sauce
- 2 Large Carrots, peeled and chopped into 1/2" pieces
- 3 Celery Stalks, chopped into 1/3" pieces
- 2 -3 Tablespoons Cornstarch + cold water to make a slurry
Instructions
- In large pot over medium heat add the olive oil and onions. Cook the onions for 3-4 minutes to soften and brown them. Add the garlic, mix to combine, then push onions to one side of the pot and add the beef with salt and pepper. Brown beef on all sides, this will take a few minutes. (If your pot is smaller then brown the meat in batches)
- Once beef is browned add the beef stock, Guinness, bay leaves, tomato paste, Worcestershire sauce, carrots, and celery. Mix to combine then simmer over low-medium heat for about 2 hours (Don't let it boil or cook for more than 3 hours to prevent drying out the meat).
- In a small bowl mix together the cornstarch and cold water to make a slurry. Add slurry to the stew and mix to combine, continue cooking over low heat until the stew has thickened and cornstarch has cooked out, this will take a few minutes. Take off heat and serve with mashed poatatoes, in a bread bowl, or just on it's own!
Notes
- Leftovers last for 5 days
- When adding the cornstarch slurry add a small amount, mix for a minute or two and add more. You can always add more but adding too much can make the stew texture gelatinous.
- Prep Time: 15
- Cook Time: 2 Hours
- Category: Dinner
- Method: Cook
- Cuisine: Irish
