Recipe: Appetizing Beef stew with stout

Beef stew with stout. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables. THis Irish Beef Stew Recipe with Guinness from Food.com will be the star dish at any St. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.

I filled the soup bowls with mashed potatoes and poured the stew on top. Very popular at the pot luck. Preparation Sprinkle beef with salt and pepper. You can cook Beef stew with stout using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beef stew with stout

1. Prepare 750 g of beef stew meet, cut into 3cm cubes.
2. You need 1 of brown onion, sliced.
3. Prepare 2 of celery, chopped.
4. Prepare 2 of carrots, peeled and chopped coarsely.
5. Prepare 3 of potato, peeled and cut into 3cm cubes.
6. It's 1 teaspoon of paprika.
7. Prepare 2 of bay leaf.
8. You need 2 of star anise.
9. You need 2 tablespoon of tomato puree.
10. It's 400 g of can crushed tomatoes.
11. It's 2 tablespoon of Worchestershire sauce.
12. Prepare 2 cup of beef broth, or 2 beef cube.
13. Prepare 1 clove of garlic minced.
14. You need 1/4 cup of cornflour.
15. It's of parsley, chopped.
16. It's of salt and pepper.
17. You need splash of stout.

Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Pour half a bottle of stout beer and wine into the pan. Scrape the bottom of the pan to remove any bits leftover from the beef. It's nice and thick and the flavor is rich, and it;s easy!

Beef stew with stout instructions

1. Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots and garlic and fry for 2 mins, stir in the purée and Worcestershire sauce, add 300ml boiling water (if using stock cube), stir and tip everything into a slow cooker..
2. Crumble over the stock cubes or add the beef broth and stir, then season with pepper (don’t add salt yet as the stock may be salty)..
3. Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Add the remaining ingredients (potato, star anise, bay leaf, paprika, stout, tomato puree, crushed tomato) to the slowcooker and cook on low for 8-10 hrs, or on high for 4-6 hrs..
4. If you want to thicken the gravy, mix the corn our with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste..

I'll be naking this again soon. perfect for a cold winter evening. The taste of cooked stout in the stew may be new to them. My mom used to make a so-called French Ragout with red wine -- no tipsy kids at our table! Pour in broth and stout and bring to a boil. Stir in carrots and potatoes and cover.