There are few things more hearty and comforting than a big pot of rich beef stew... but this pumpkin porter Irish beef stew really takes the cake! Typically, Irish stew is made with Guinness, but I chose to use pumpkin porter for some fun fall flavor. The alcohol evaporates as it simmers low and slow, and you're left with a rich deep sauce, melt in your mouth beef, waxy red potatoes, and plump carrots.
Cooking is my love language. Cooking and eating with those you love and care for is invaluable. There is something about slow cooking food all day that is so tender and loving. The aromas fill your house and impart a special warmth, matched only by the flavor of the food. Next time you're trying to express all the gratitude and admiration you have for those you love, let the food do the talking!
Pumpkin Porter Irish Beef Stew
- Dutch Oven
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 pounds chuck roast
- 1 yellow onion
- 4 sprigs fresh thyme
- 3 cloves garlic
- 2 tablespoons flour
- 1 ½ cups beef stock
- 1 bottle pumpkin porter (I used Four Peaks, this can be substituted with any dark beer)
- 3 bay leaves
- 5 carrots chopped in large chunks
- 1 pound baby red potatoes
- Preheat the oven to 300F.
- Season the beef chunks generously with salt and pepper on all sides. Heat the olive oil in a large dutch oven. Brown the beef in the dutch oven on medium-high heat. Do this in batches to avoid overcrowding.
- Remove the browned beef and set aside. Add the chopped onions and thyme. Cook on low heat for about 8 minutes until tender. Then add the minced garlic and cook for about 30 seconds until fragrant.
- Return the browned beef to the pan and sprinkle with the flour. Toss around the beef, so it is all coated in flour. Add the beef stock. Scrape the bottom of the pan to release the brown bits.
- Add the pumpkin porter and bay leaves. Turn up the heat to high and bring to a boil. Then cover with the lid and put it into the preheated oven for 1 hour.
- After one hour, remove from the oven and add the carrots and potatoes. Add the remaining beef stock and stir. Cover with the lid and return to the oven to cook for another 1.5 hours.
- Take the lid off for the last 10 minutes of cooking. Remove the thyme and bay leaves.
- Serve warm topped with fresh parsley.