This recipe is a little nod to my very first meal in Dublin. I had tried Irish stew many times before in Australia, and to be honest, I was just never a fan of stew so it never made much of an impression. My Mum used to make variations of it growing up, and well I could take it or leave it (usually bits of it squirreled away in a napkin, if I’m to be honest.) But I’d never had Beef and Guinness stew until my first day in Dublin, and clearly I had been missing out. It has a rich, deep flavour that other stews really don’t live up to. It’s the sort that makes you want to lick your plate clean. Serve this with smashed potatoes slathered in Improper Butter’s Real garlic butter and you have St Patrick’s Day, and every day after that, sorted. Serves 4-6.
- 1kg diced/ stewing beef
- 3 tbsp plain flour
- 1-2 tbsp olive oil
- 400g shallots, skin removed
- 5 carrots, peeled and sliced thickly
- 1 can of Guinness draught (500ml)
- 500ml beef stock
- Bouquet garni
- 3 sprigs of fresh thyme or 1 tbsp dried thyme
- Salt and pepper
- Prepare slow cooker/ crock pot as per manufacturers instructions.
- Place beef in a large mixing bowl. Add flour and thoroughly coat.
- Heat frying pan over a medium- high heat. Fry coated beef in batches until browned on all sides. Place browned beef to the slow cooker.
- Pour half of the Guinness into the frying pan to deglaze. Scrape the pan, ensuring that all of the flavourful remnants of the beef have been removed from the bottom of the pan. Pour into the slow cooker.
- Add remaining Guinness into the slow cooker.
- Add whole, peeled shallots and slice carrots to the slow cooker.
- Add beef stock until the beef and vegetables are just covered.
- Add herbs and seasoning.
- Cook on low for 8 hours, then remove lid and increase to high heat and cook for a further hour.
- Season to taste.
- Serve with smashed potatoes and enjoy!