Irish Stout Braised Beef

Is there anything more comforting in winter than slow braised stews!?! This is one of my favorite stews. I have always loved Irish Beef Stew and over the years have come up with my own version to suit my family's specific taste. I double down on Irish spirit by including Irish Whiskey with the Irish Stout. I don't use the more traditional tomato paste, instead opting for mustard. I also leave out root vegetables. I serve them on the side, often roasted or mashed. I love the way celery tastes braised in beef juices, so I like to let the celery shine by having it be the only inclusion outside of the allium.


Ingredients

1/4 pound Bacon

1 medium to large Yellow Onion, sliced

4 medium Shallots, cut into halves

3 pounds Beef Chuck or other Beef Roast

3 Tablespoons Flour

Salt and Pepper to taste

2 Tablespoons Olive Oil

2 oz Irish Whiskey

1/4 cup Dijon Mustard

1 bottle Irish Stout

2 cups Beef Broth

4 Stalks Celery, thick sliced

Prepare

  • Sauté bacon over medium heat in a Dutch oven or similar large heavy pot. Cook bacon until the fat is rendered and bacon is browned and crispy.

  • Transfer bacon to a towel lined plate and reserve for later.

  • Cook onion and shallot over medium heat in the rendered bacon fat until tender, about 10 minutes.

  • Cube beef into large 2" pieces (you can reduce the cooking time by cubing smaller if you prefer).

  • Dust beef with flour, salt and pepper.

  • Transfer onion and shallot to a plate or bowl.

  • Depending on how much fat is still in the Dutch oven, add olive oil. If the pot looks dry add the oil.

  • Turn heat up to medium-high and brown meat in batches so as not to crowd the meat during browning.

  • Once the meat is all browned, set aside with the onions and shallots.

  • Deglaze the pot with the whiskey.

  • Add in the beer and continue to scrape up and dissolve browned bits from the pot.

  • Whisk in mustard.

  • Add beef, onions and shallots back to the pot.

  • Pour beef brother over all and cover tightly.

  • Simmer covered for 2 hours.

  • Remove lid and stir in chopped celery and reserved bacon.

  • Cook uncovered over medium heat for 30 minutes to cook celery along with thickening the juices by reduction.


Makes 6-8 servings




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