Instructions
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Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef in batches (if using cubes, ensure they are well-browned on all sides). Cook until browned, then remove with a slotted spoon and set aside.
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Sauté Aromatics: In the same pot, add the chopped onions. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
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Make the Roux: Return the browned meat to the pot. Sprinkle the flour over everything and stir well to coat. Cook for 1-2 minutes to cook out the raw flour taste.
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Deglaze and Simmer: Pour in the beef stock and Guinness, stirring to scrape up any browned bits from the bottom of the pot (this adds great flavor). Stir in the tomato paste, Worcestershire sauce, and bay leaves.
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Bring to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is very tender.
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Add Vegetables: Add the sliced carrots and diced potatoes to the pot. Stir to submerge them in the liquid. Cover again and simmer for an additional 30-40 minutes, or until the vegetables are fork-tender.
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Final Seasoning: Taste the stew and season generously with salt and black pepper. Remember, the stock and Worcestershire are salty, so taste first. Remove and discard the bay leaves.
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Serve: Ladle the hot stew into deep bowls. Garnish with a generous sprinkle of fresh chopped parsley. Serve with crusty bread, soda bread, or over mashed potatoes to soak up the delicious gravy.
Success Tips & Notes
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Meat Choice: While you've used ground beef, this recipe is traditionally made with cubed stewing beef (like chuck or brisket) for a more textured stew. The long, slow cooking will make it incredibly tender.
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For a Thicker Stew: If you prefer a thicker gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew in the last 10 minutes of cooking. Let it simmer until thickened.
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Guinness Substitute: If you don't use alcohol, simply replace the Guinness with an equal amount of additional beef stock. The flavor will be slightly different but still delicious.
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Low & Slow is Key: Do not rush the simmering process. The long, gentle cooking is what develops the deep flavors and tenderizes the meat completely.
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Make Ahead: Stews often taste even better the next day. Cool completely and store in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop.
Enjoy this deeply satisfying and flavorful stew
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