Irish Beef Stew with Stout Beer
Yesterday was St.Patrick’s Day, and look at Under Armour, it’s covered in snow. We actually got 5-6 inches of snow! On March 17th!!!! I love the tanks in the right picture, those are actually molasses tanks from Domino Sugar. And they’re painted with Michael Phelps, Cal Ripkin JR and Ray Lewis, three Baltimore sports stars. When you’re walking by the tanks you’ll get this delicious smell of molasses. We love to walk along the harbor here as the Under Armour complex and the harbor view is beautiful. Even in the snow. Because it was St. Patrick’s Day and it was snowy, Brett requested beef stew.
And what better way to make beef stew than with a nice stout beer like Guinness. Beef stew has many good qualities including being chuck full of vegetables and having lean beef providing protein, B vitamins and iron. That being said, this stew is higher in saturated fat and calories then we normally eat. But, it’s a holiday and everything in moderation. If you see my picture below, I like my stew’s chunky. Feel free to chop your veggies smaller. Also, Brett requested to have mashed potatoes with his stew. So, what I did was take 4 russet mashed potatoes and use just a little butter to make mashed potatoes. This stew is good on it’s own as well. Here’s my recipe for my Irish stew.
Irish Beef Stew with Stout Beer (8 servings)
- 2 lbs of lean beef but into 1 inch cubes-you can use less meat as well, just up the veggies
- 1 tbsp olive oil
- 1/4c of flour
- salt, pepper
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2-1 can of Guinness or other stout beer
- 1 lb carrots chopped into large chunks
- 4 stalks of celery chopped into large chunks
- 1 lb of mushrooms chopped into large chunks
- 6-7 small red potatoes chopped into large chunks
- Low sodium beef broth
- Thyme, and additional pepper
- Place beef chunks in a large ziplock bag with flour, salt and pepper. Shake the bag until the meat is coated with flour.
- Heat a deep pot over medium to medium high heat. Swirl olive oil once around the pan. Add the beef and brown on all sides. You can do this in stages if there is too much meat for the pan.
- Add the onion and garlic. Stir in tomato paste until the meat and veggies are coated with paste. Cover and cook for 5 minutes.
- Pour in your stout beer and scrape the bottom and the sides of the pot. The meat has a tendency to stick a little so adding the beer will help to release the yummy bits.
- Cook the meat mixture for 1 hour over medium to low heat making sure it doesn’t stick.
- Add celery, carrots, mushrooms and red potatoes to the pot. Add around 1 cup of beef broth, or until there is just enough liquid to cover the meat and veggies. Cook an additional 1 hour until the meat is tender and vegetables are cooked.
- Add thyme and black pepper
- 37g carbohydrate
- 13g fat
- 30g protein
- 5g fiber