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Irish beef and Guinness stew
- Preparation time:
- Cooking time:
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No need to save this Irish classic for just St. Patrick's day—enjoy this as a satisfying supper any time of the year.
1 medium sweet onion, coarsely chopped (about 1½ cups)
2 garlic cloves, minced
Salt and freshly ground black pepper
2lb lean boneless beef, such as eye of chuck or top round, all visible fat removed and cut into 1in chunks
3 tbsp tomato paste
4-5 medium carrots, peeled and thickly sliced
3 celery stalks, cut into in ½pieces
1 (14.9oz) can Guinness
½ cup beef broth
1½ cups frozen pearl onions
1 level tbsp brown sugar
Small handful of fresh parsley, chopped, to serve
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Preheat the oven to 350°F.
- Spray a large ovenproof Dutch oven with cooking spray* and place over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring often, until nearly tender, about 5 minutes. Stir in the beef and sprinkle with ½ tsp each salt and pepper. Cook, tossing often, for 3–4 minutes, until the beef starts to turn white in spots. Add the tomato paste and stir to coat the meat.
- Sir in the carrots, celery, Guinness and broth and bring to a boil. Cover, place in the oven and bake for 1¾ hours. Uncover, stir in the pearl onions, and bake, uncovered for 30–40 more minutes, until the meat is tender and the juices are slightly reduced.
- Remove from the oven and stir in the brown sugar. Sprinkle with the parsley and serve hot.