I was in Calgary for the past week, prepping for and celebrating my little sister’s wedding. My sister married an Irish guy, and I had the pleasure of meeting his relatives who came straight from Ireland to attend the wedding. These charming people were legit Irish, complete with the lilting accents, the European kisses on the cheek when greeting each other, names like Seamus and Finn, and one aunt even wore a stylish fascinator to the wedding!
The wedding day was perfect with gorgeous sunny weather. But now that my husband and I are back in Regina, the weather is cool and drizzly and I’m wanting something hearty and comforting for dinner. In honour of my sister’s Irish in-laws, I decided to make an Irish stew for dinner tonight. I did check with my new brother-in-law first and asked him if Irish beef stew is actually a thing in Ireland. He assured me that it’s the “real deal”.
It was good timing for the frugal shopper in me as well, as stewing beef is currently on sale at Sobey’s for $6.99/lb. I bought approximately 2 lbs of stewing beef for just over $14. This recipe calls for 1 lb of stewing beef, so I froze the pound because I’m sure I’ll be making this again very soon!
This recipe calls for a dark stout beer, and the obvious choice would have been to go for an Irish Guinness. However, I decided to add some fusion to the recipe by going for a Canadian stout beer, the Cobblestone Stout from Mill St. Brewery. It is a creamy Irish-style stout, with notes of roasted coffee, chocolate and caramel – perfect flavours to use and pair with a beef dish.
I served this stew over a bed of buttery garlic mashed potatoes and it was warm, comforting and hearty. There was a little bit leftover and I’m already looking forward to having it for lunch tomorrow!
Irish Beef StewPrint Recipe
- FOR THE STEW
- 1 tbsp olive oil
- 1 lb of stewing beef, cut into 1 inch cubes
- 2 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 cup dark Irish-style stout beer (I recommend Cobblestone Stout or Guinness)
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp salted butter, melted
- 2 tbsp all purpose flour
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Salt and pepper to taste
- FOR THE GARLIC MASHED POTATOES
- 8 potatoes, peeled and quartered
- 4 cloves of garlic
- 1/2 cup of half and half cream
- 2 tbsp salted butter
- Salt and pepper to taste
Heat olive oil in a large stockpot over medium heat. Season the cubed beef with salt and pepper, to taste. Add the beef to the stockpot and sear on all sides, about 3 minutes. Set the beef aside, but leave the beef juices in the pot.
Add the garlic, onion and carrots to the pot. Cook and stir occasionally, until tender, about 4 minutes. Stir in the tomato paste and coat the vegetables evenly.
Stir in the beef broth, beer, parsley, thyme, bay leaves, and the beef. Season with salt and pepper to taste. Bring to a boil, reduce the heat, cover and simmer on low until the beef is tender, about 90 minutes.
Take your time and make the garlic mashed potatoes (I mean, you have 90 minutes while the stew cooks. I usually start the potatoes when there's 30 minutes left for the stew). Place potatoes and garlic in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain well and return to the pot (the pieces of garlic too!)
Stir in the half and half and butter. Mash with a potato masher until smooth and creamy. Set aside until the stew is done.
In a small bowl, combine the butter and flour for the stew. Add the mixture to the stew and stir until thickened, about 4 minutes. Stir in the frozen peas and corn and stir until they are heated through, about 2 minutes. Remove bay leaves.
Serve the stew over garlic mashed potatoes with an Irish style stout beer!