Beef and O’Hara’s Irish Stout Stew

This is a modern, classic Irish beef stew recipe that is easy to make and perfect for freezing. It’s the textbook dish for a cold winter’s day. Always select the freshest vegetables and choose your meat carefully. The best beef for stewing is shank of beef, or other tougher meats such as chuck, bottom round roast, flank or rump. When selecting the beef, select the nice bright red cuts.

With this dish, it’s important to make sure the beef is tender before serving as different cuts of meat will have alternative cooking times.

We use O’Hara’s Irish Stout at The Shack Restaurant.

Preparation time: 8 Minutes

Cooking time: 110 Minutes 

Ideal storage:
Refrigerator 2 days / Freezer for 2 months

Serving Suggestions: Champ Potatoes (p206)

Ingredients

Serves: four

2 tbsp. olive oil.
1 onion.
500ml O’Hara’s Irish Stout.
1 bunch de luibheanna (p46) Salt and black pepper

Method

800g stewing beef
200g button mushrooms 500ml beef stock
1 tbsp. tomato puree

1. On a chopping board, peel and chop the onion and the mushrooms.
2. On a meat chopping board, cut the beef into large chunks, dessert spoon size.
3. Dust the beef with the salt and pepper seasoning.
4. In a large sauce pan, add olive oil and bring to a hot heat
5. Add the meat in small batches and sweat for 3 to 4 minutes; per batch.
6. In a frying pan, add olive oil and bring to a medium heat.
7. Add the onions, mushrooms and sweat for 2 to 3 minutes.
8. Transfer the frying pan content to the large sauce pan.
9. Add the stock, bunch de luibheanna, cover and cook for 10 minutes.
10. Add the tomato puree and the O’Hara’s Irish Stout, cover and simmer for 90 minutes. 11. Remove the bunch de luibheanna before serving
12. Season to taste.

Food Photography by Anna Nowakowska