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Pumpkin Porter Irish Beef Stew

Emma Essence
Irish beef stew simmered low and slow in pumpkin porter for a rich deep sauce, melt in your mouth beef, waxy red potatoes, and plump carrots.
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course Dinner, entree
Cuisine Irish
Servings 6

Equipment

  • Dutch Oven

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword beef, Irish, Porter, Pumpkin, Stew