She Strengthens

Hearty St. Patrick’s Day Beef Stew Recipe

Get ready to indulge in a rich and savory beef stew that’s perfect for St. Patrick’s Day celebrations. This mouthwatering dish is packed with tender chunks of beef, crispy bacon, and sweet carrots, all slow-cooked in a flavorful Guinness stout broth.

The Secret to Deep Flavors

To develop the deep, savory flavors in this stew, we’re going to start by searing the beef chunks in hot oil, then setting them aside to make way for crispy bacon and caramelized onions. The onions will be cooked down in the bacon fat, adding an extra layer of depth to the dish. Finally, we’ll add in the Guinness stout beer, which will simmer down to create a rich, velvety broth.

A Hearty Meal Fit for a King

This stew is a true showstopper, with tender chunks of beef, crispy bacon, and sweet carrots all swimming in a rich, Guinness-infused broth. Serve it up with a side of steamed red potatoes for a truly satisfying meal.

Game Plan: Prepare Your Bouquet Garni

Before you start cooking, take a few minutes to prepare your Bouquet Garni. This simple herb bundle will add a burst of fresh flavor to your stew.

Ingredients

• 1 tablespoon olive oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 2 slices bacon, cut into 1/2-inch pieces
• 1 tablespoon unsalted butter
• 1 medium yellow onion, large dice
• 2 tablespoons all-purpose flour
• 1 1/4 cups Guinness stout beer
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 Bouquet Garni
• 1 1/4 cups low-sodium beef broth
• 1 pound steamed red potatoes, quartered (optional)

Cooking Instructions

1. Sear the Beef: Heat the oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until shimmering. Season the beef with salt and pepper, then add half of it to the pan and sear until golden brown on all sides. Transfer the meat to a plate and repeat with the remaining beef.
2. Crisp the Bacon: Add the bacon to the pan and cook until browned and crisp. Transfer the bacon to the plate with the beef.
3. Soften the Onions: Reduce the heat to medium, add the butter and onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft.
4. Add the Flour and Guinness: Add the flour and cook, stirring constantly, until no longer raw-tasting. Pour in the Guinness and stir to incorporate the flour, breaking up any lumps and scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half.
5. Simmer the Stew: Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni. Add the beef broth and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through.
6. Thicken the Broth: Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl. Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed.
7. Serve and Enjoy: Return the beef, onion, bacon, and carrots to the pan and stir. Serve with steamed red potatoes, if desired.

Beverage Pairing

Mount St. Helena Cabernet Sauvignon, Napa, is the perfect pairing for this hearty stew. This wine’s bright acidity and fresh flavors will cut through the richness of the dish, leaving you wanting more.