Irish Beef Stew
You’ll feel like you’ve got the luck of the Irish when you spoon into this hearty stew simmered with dark and delicious stout beer.
Serves
4
Prep time 15 min.
Cook time 1 hr. 35 min.
Ingredients
1 ½ lb. beef stew meat, cut into 2-inch cubes
¼ cup flour
Salt and black pepper, to taste
3 Tbsp. vegetable oil
8 oz. sliced mushrooms, about 2 cups
1 cup sliced carrots
1 cup diced onion
1 cup sliced celery
½ cup diced red bell pepper, optional
1 tsp. minced garlic
3 Tbsp. Contadina® Tomato Paste
2 cups College Inn® Bold Beef Stock
1 cup (8 oz.) Irish stout beer
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Directions
Toss beef cubes in flour seasoned with salt and pepper. Shake off excess flour.
Heat oil in Dutch oven over medium-high heat. Add beef and brown on all sides. Do not crowd pan; cook in 2 batches for ideal browning. Remove beef from pan and set aside.
In same pan, add mushrooms, carrots, onion, celery, red bell pepper and garlic; cook over medium heat 5 to 7 minutes or until onions are softened. Add tomato paste and cook, stirring constantly, 2 minutes.
Add stock and stout; bring to a boil over high heat. Reduce heat to low and cover; simmer 1 hour and 15 minutes or until beef is tender. Season to taste with salt and pepper before serving.
