TIME FOR SOME CRAVE-WORTHY COMFORT FOOD!
Now that the temperature is cooling off and the kids have gone back to school, I really start craving comfort foods. It must mean my favourite season – fall – is finally here!
What are the basics of great comfort food recipes? Hearty veggies? Rich delicious gravy? Generous chunks of beef simmered to tender perfection? I say yes to all these questions and confirm that this Irish Whiskey Beef Stew checks all the boxes!
This recipe may just look on the surface like a typical beef stew, but don’t be fooled. Simmering all the ingredients in Irish Whiskey and Guinness, brings this dish to the next level with deep flavours that are rich and delicious. This stew has all of the classic trimmings of a good Irish stew—Irish Whiskey, red meat, stock, plenty of root vegetables—plus the addition of the stout, for its malty flavour and some Irish authenticity.
I like to create recipes that can be prepared in 30 minutes – fast and simple. Having said that, this stew needs to simmer on the stove for 2 hours, but trust me it is so worth it! If you would rather leave the stew to cook in a slow cooker all day while you’re at work, that can work as well. Simply brown the meat, onions and bacon, then place with all of the remaining ingredients into a slow cooker. Cook on low for 6-8 hours. The slow cooker does all the work for you!
I like the oven roasting method the best, so let me take you through the simple steps and you can see how easy it is…
STEP ONE: Simply brown the beef cubes in an oven-proof Dutch oven or stockpot. Remove to a plate.
STEP TWO: Add onions and bacon cooking until soft and golden.
STEP THREE: add carrots, celery and flour, stir and cook for one minute.
STEP FOUR: stir in stout, Whiskey, beef broth, Worcestershire, tomato paste and bay leaves. Return beef to pot and simmer in the oven for 2 hours. Easy Peasy!
The result is an amazing one-pot meal that easily feeds 6. Serve over mashed potatoes or simply on its own, I guarantee the whole family will love it. Enjoy!
Irish Whiskey Beef Stew
- 2–½ lb (1.3 kg) Beef Blade Steak or Blade Pot Roast
- ¾ tsp olive oil, divided
- 1 large sweet onion, diced
- 4 strips bacon, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced into 1/2-inch pieces
- 3 large celery stalks, sliced into 1/2-inch pieces
- 3 Tbsp all-purpose flour
- 1 can 500mL stout beer (like Guinness)
- ½ cup Irish Whiskey
- 1-½ cups beef broth
- 2 Tbsp Worcestershire sauce
- 3 Tbsp tomato paste
- ½ tsp dried thyme
- 2 bay leaves
- Preheat oven to 325ºF. Cut meat into bite-sized cubes. Pat dry and season with salt and pepper.2. Heat 2 tbsp of the oil in a heavy Dutch oven or stock pot over medium-high heat. Add beef in batches and brown well all over. Remove to a plate.3. Lower heat to medium and add remaining oil. Add onions and cook for 2 minutes. Add bacon and cook until bacon is browned and onions are soft and golden. Add garlic, cook for one minute. Add carrot and celery. Sprinkle flour over top, and stir for 1 minute until thoroughly moistened.4. Stir in stout, Whiskey, beef broth, Worcestershire, tomato paste and bay leaves; stir up any browned bits at the bottom of the pot. Return beef and any accumulated juices to the pot (note: liquid level should just cover the beef and vegetables).5. Cover and cook in the preheated oven for 2 hours, until beef is fork-tender. Skim off any fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves. Serve with mashed potatoes.
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