Besides, you only need one can for this St. Patrick's Day-inspired stew, and since they’re sold in 4-can packs…well, you can do the math.
This would normally be the point in post where I’d make my annual Irish
drinking joke, but I’m not doing one this year.
Not only is it inappropriate, but it’s culturally
insensitive, and I’d like to think I’ve matured past the point of going for
such cheap laughs. Besides, my Irish joke writer, Paddy O'Sullivan, was on a
binge this week, so I never got one from him anyway. Oh well, like I said,
probably for the best.
Anyway, if you’re looking for a gorgeous and incredibly
delicious Irish stew recipe for your St. Patrick's Day menu, this one comes
highly recommended. I served mine with some green onion mashed potatoes, and
while I usually encourage you to serve things like this on whatever you want,
not this time. You must serve this with some form of potato. And that is no
joke. I hope you give this a try soon. Enjoy!
Ingredients for 4 large servings:
4 strips bacon, sliced into small pieces
2 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with
black pepper and at least 1 tsp salt)
2 onions, chopped
1/2 tsp salt
4 cloves garlic, minced
1 can (14.0-oz) Guinness beer, or other dark beer
1/4 cup tomato paste
4 sprigs of fresh thyme
3 carrots, cut in 1-inch pieces
2 ribs celery, cut in 1-inch pieces
2 1/2 cups chicken stock, or as needed
1 tsp sugar
salt and freshly ground black pepper to taste
4 cups mashed potatoes, optional (not really)
- Simmer stew on very low heat, covered, for about 2 hours,
or until fork tender
- Uncover, raise heat to med-high, and reduce, stirring
occasionally, until sauce thickens to your liking
- Taste and adjust seasoning!
70 comments:
Looks tasty Chef can't wait to give this a try..... perhaps I have been staring at this picture too long.... but do I spy corn in your mashed potatoes? Eringobrah hah. (Ireland forever: for those that had something better to do than google it.)
-Shannon
(Who isn't Irish).
In Ireland they would probably use beef and I am sure yours tastes far better. Leftovers will make a great pot pie.
I did use beef! :)
Suppose I wanted to use lamb shoulder instead of beef. Would it be a simple matter of substitution and adjusting the herbal component (i.e. rosemary w/thyme)?
If I deglazed with a dry red wine instead of Guinness, wouldn't that basically be making beef bourgignon?
Yes, and hell yes!
Hi chef John, love your recipes and will definitely try this soon. I noticed though that you blocked me from your channel and I think I know what was up: I made a comment about 'sparking' your asparagus soup into someone and I apologize for that as I honestly didn't mean to insult your food. I love asparagus and soup and I got that silly joke from a show I watched which involved a guy 'sparking' his favorite food into people.
Again I'm sorry and as patethic as this sounds, PLEASE UNBLOCK ME as I love your recipes and learned cooking just watching your videos.
Sincerely, philipmarie.
Sorry I have no idea what you are taking about.
I have such confidence in your recipes chef, that I bought my chuck last night & invited my mother in law to dinner. I know it will be delicious. Thanx in advance for a great meal!
This stew is currently cooking on my stove in Oslo, Norway. Thanks, Chef John!
Hi Chef John...just curious, can you tell me why you chose to brown the meats and onion in a separate pan? Can't you build up a nice fond right in a good quality Dutch oven... and just add ingredients as you go? I love your work...thanks!
PS...I'm guessing you could do this in a slow cooker too, but might have to add thickening agent?
Just faster and easier and more surface area!
As I've never tasted this, I was wondering if mushrooms would make a good addition or might clash with the beer? Your thoughts?
they'd be fine! Everything goes with beer ;)
Hi Chef John,
My sister & I cooked this up for our parents yesterday, and it was AMAZING!! She added sautéed mushrooms to the mix and it was probably the best stew we ever made!! I'm glad you suggested getting a chuck roast to cut ourselves, because there was more connective tissue than we'd probably get from precut stew meat (good thing!!)
There was definitely plenty to go around and we got about 8 servings out of it.
Love your recipes and can't wait to see more!!
Wow! I wasn't sure about boiling the stew at the end to reduce and thicken the sauce (thought it might toughen the meat), but it was FANTASTIC! I served this, as was suggested, with green onion mashed potatoes. Great St. Patrick's Day feast! Thanks again!
Only problem with this dish was I drank too much of the beer...had to go out for another can.
Other than that...excellent.
Thanks chef John, it tasted amazing!
http://i.imgur.com/fPzdeRT.jpg
Hey Chef,
I'm just wondering after watching hundreds of your videos.. When you use chicken stock do you use the kind with no salt added?
AT, great question! Chef John is out on a well deserved vacation and I will be answering questions meanwhile. It's best to use low-sodium or unsalted chicken stock, especially in recipes where the stock cooks for a long time. That way you can season according to your personal taste and know exactly how much salt is being added to your food. Enjoy!
I was wondering, what can I substitute tomato paste with?
I was wondering, what can i substitute tomato paste with?
I had an epiphany while watching this video. My whole life I've always loved food but hated cooking shows, even after I started to enjoy cooking. But I LOVE CHEF JOHN'S VIDEOS!!!!! I don't know if it's his recipe choices, his camera skills, or his amazing narrative voice, but he is my culinary hero!!! Everything of yours has always turned out perfect for me. Thank you for everything, Chef John!
hi Chef John,
I would like to make this recipe for 30 people, would you be able to assist in giving me an amended recipe for that?
Your assistance is really appreciated.
I don't have it for 30, but this calculator will let you scale to as many as u want... http://www.free-online-calculator-use.com/recipe-conversion-calculator.html
Thanks, will be doing this tomorrow morning. Wish me luck. Hopefully it won't take too long to cook. Will let you know how it goes.
Made this stew last night and it is superb! Added a bay leaf and some more thyme than recommended and ended up with the most tender en succulant stew I've ever made! Thank you very much and greetings from the Netherlands!
I've been watching your videos and trying out things for awhile now. I stumbled upon this site this past fall when looking for chicken soup recipes, your soup was so good I kept coming back for more.
Anyway, out of all the main dishes I've tried, this was, so far, the best yet- it knocked your pistachio crusted rack of lamb into second place in our house. I served this over the potatoes as suggested, along with your rocket beans on the side and your creme caramel for dessert. It was a beautiful presentation, wasn't expecting it to be quite that good. My sweetie and I both agree that it was The Perfect Meal. Just wanted to say, Thank you so much!
Can I make it without the beer?
What can I use to substitute it?
Chef! quick question and hopefully you will get back to me tomorrow when i plan on cooking this. I could only find beef top round london broil. Can i use this and cut it into 1 inch pieces or should i wait until tomorrow to try and get another cut of meat instead? Thank you in advance
round is much leaner and just doesn't work as well. I really prefer the chuck here.
I tried the recipe to the letter and found the Guiness over powering, but the stew as a whole was very satisfactory. I made it again with a half bottle of lager instead of the Guiness and it was the best stew I've ever eaten, The chuck shoulder was the perfect cut and hte beef's flavor was outstanding. This stew is now part of the repertoire.
Thank you, Chef John.
Chef John, you've done it again. I am a complete Chef John Fan, hopefully number one, one day. I just put this recipe on low for the 2 hour simmer. I can't wait, it smells awesome here. My wife Wendy always tells me how awesome everything I cook is so delish, but I always correct her and say you are the master. I though would like to say thanks John. I never thought I would be cooking this well and it is all about how you taught me. We at the Evans' residence would wish you luck and blessings to you and yours John. Don't ever stop because I wouldn't know what to do. I have been cooking "Chef John Style" for well over 2 years now. I just want you to know that you are appreciated more than you'll ever know.
God Bless,
James Evans N Family
PS - If you have Autographed pictures available I would be proud to display it framed in my kitchen. Hint Hint!
Would this be a good place to use some duck stock? Or would all that lovely duck-yness get hidden by the bacon, beef and chicken flavours?
Would duck stock be ok too? Or would it get lost with the bacon and beef flavours milling about?
Yes it would work, and yes it would get lost. :) If you have it to use up,, go for it, otherwise save it.
Another outstanding recipe from you that I´ve tried, lucky me I found the Guinness beer here in México. Thank you Chef John.
Hihi
Can I substitute the guiness with something else? Intend to cook for young kids...Thanks so much
Added a couple of bay leaves and dried porcini mushrooms, used a nice robust porter instead of the Guinness, and it was the best stew I ever made, thanks Chef John!
Hi Chef John, big hi from Singapore. Love love love this recipe. i was looking for the perfect recipe to use my newly bought le creuset pot. The stew turned out beautifully and tasted even better the next day. Can't thank you enough. Please keep those videos coming and you got a new fan girl here!
I have tried this and it's awesome. Although I couldn't find Guinness in a local supermarket and my mashed potato was a bit raw.
Thanks a lot for sharing. I'm your big fan!!!.
I have tried this and it's awesome. Although I couldn't find Guinness in a local supermarket and my mashed potato was a bit raw.
Thanks a lot for sharing. I'm your big fan!!!.
Hi chef this recipe sounds great and I'd like to make it for my fire station. The guys would love it. But I need help with the ingredients meaning portions and so on. I have to cook it for 12 guys. Please help me, thank you.
If you do 3 times the ing amounts you'll have enough! Enjoy!
Delicious stew! Thanks for the narrative and video. We enjoyed it very much. I cooked mine in a pressure cooker, though. It was done quicker. Thanks again. Looking forward to trying many more of your recipes.
This ended up being really delicious! I also made mine in a pressure cooker, 30 minutes of cooking at pressure.
A word of warning: mine didn't end up smelling good--or even tasting good--until fifteen minutes of simmering at the very end. I was actually really confounded by the change in flavor, to be honest. What could have caused that? Maybe the alcohol cooking off? It had a very bitter, almost burned flavor right after pressure cooking, which I attribute to the particular stout I chose. But the flavors really started coming together as it simmered, and was quite delicious by the time we sat down to eat. Crazy!
Great recipe/technique for a stew. However, instead of Erin Go Bragh, my preference would be Erin Go Bragh-less:-)
I finally made this yesterday after a long time of wanting to make it, and can I tell you, it WAS THE BEST STEW I ever made. Excellent recipe! I'm a stew guy and this was definitely my favourite of all the ones I've had. This will be my go to stew from my now on. Thanks Chef!
I finally made this after a long time of wanting to make Guinness Stew and can I tell you, it was the BEST STEW I ever made and had. I learned that I like the beer better than wine in stews. Thanks Chef John!
Hi Chef John! I definitely plan on making this, but, just curious....why chicken broth and not beef broth??
I just prefer chicken stock since as a more neutral flavor. I want all the beef flavor to come from the beef itself.
Chef John, Yum for the second time. Every recipe of yours I've ever tried is just awesome. Thanks so much for sharing your talents.
Jeanne B.
I made this once before following the recipe exactly. Tried to post a comment, but for some reason I have trouble getting stuff to post here. (??) Today, I went with ingredients I had on hand..a 2 1/2 pound pork loin roast. Used it instead of beef. My Guinness was bottled and only 11.2 ounces. Had only about 2 cups of chicken broth, so I added a cup of white wine to bring the liquid level to where it needed to be. Had 1 pound of portabellos, so sliced them and threw them in. Last but not least, I had 1/2 envelope of onion soup mix. I was tired of looking at it in the little container of it on the counter, so I threw it in too. Delicious! Thanks, Chef John. Everything you post is an inspiration for me!
Hi Chef John. I made this on Monday and put it in my husband's lunch on Tuesday for him to try and he called to tell me it was "Fantastic"! He even chose to have some more for dinner the same night! I followed your instructions, (but browned the meat to just before the crusty sear stage as I tend to willingly overcook meat) and my stew did not get quite the deep glazed shade of rich brown that yours did. Could this be why I didn't get the super-deep color? I even let it reduce for a long time, too thinking that would do it. Should I have browned my beef a little more? The stew was delicious and appetizing looking, still brown, but not like yours. Would love to know your thoughts as this was such a great recipe and I want it to look just like your perfect result the next time I serve it!
Thank you,
Jill K
I want to prepare this delicious-sounding stew today but only have fresh sage on hand, no fresh thyme.
Would it work almost as well with sage as with thyme?
You're awesome, btw; my daughter and son-in-law just left two days ago after a four-day visit. Every thing I cooked for them was Chef John — you now have two new fans, in Montana.
Jalepeno cornbread
slow-cooked green beans
easy black bean soup
gingerbread cake
picadillo
rice pilaf
and super-yummy chicken and sausage ragu
plus their absolute favorite: mustard greens potato salad.
THANK YOU.
Hi there, Chef John! A friend of mine is wanting to try this recipe in a slow cooker -- but I'm not so sure, I'm trying to convince them to use your original technique. What do you think? Any advice for using a slow cooker, or do you think it shouldn't be considered? Thank you very much for your time!
Hi, Chef John! I'm wondering if the pot itself will affect the flavor in any way--cast iron v. all-clad v. enamel? Thanks!
Green onion mashed potatoes are know as "champ" in Northern Ireland. Have you ever had Northern Ireland Soda bread (soda farls)? it is traditionally served as part of an Ulster fry - the best of the fried breakfasts.
Hi Chef John thank you for this recipe. Currently cooking it right now and loving it!!!!
I made this for my family and followed your recipe to the letter. My family LOVED it and now beg me to make it on the regular. It is absolutely delicious and your videos on how to cook have changed me. Thank you!!!! I only use your videos to educate myself on how to cook. THANK you again!
what Onions did you use after you cooked the beef?
Thank you Chef John! Fantastic recipe! Made this for my sisters shortly after our trip to Ireland and they loved it!! Said your stew tasted as good as the Guinness stew at the Guinness Warehouse in Dublin. Making a triple batch for our Halloween party!
I added some horse radish to the Guinness Stew at the end and WOW!
Recipe is awesome. Taste like a savory hug. Lol. Made this and my nephew actually liked it and his diet consist of pizza, cereal, burgers and chicken fingers. He actually went back for seconds. Thanks for a hit recipe.
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker
Review
Chef John,my husband and I are obsessed with your recipes so far we have done 5 of your recipes and never have any complaints. If there is a day that we don't know what to cook we just say "let's see what chef John has on his blog". Uou recipes are and delicious!!!
Finally tried this tonight. That said, I used garlic powder instead of garlic, turkey bacon instead of bacon (and less fat ones too!), and the blandest of all beers--Budweiser. My husband says that this is such an abomination that Chef John should devote a whole post condemning such practice!
Can we cook the potatos with the stew or would it thicken the sauce to much? Btw I love your videos thanks for posting all the cooking lessons and for keeping this blog
Can you cook your potato’s with your stew? I have golden potato’s would they hold or would the break down? Btw I love your videos and suggestions you’ve pisted... thank you :)
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