Irish Stout Beef Stew

Ingredients and Weight:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bottle (12 ounces) Irish stout beer
• 2 cups beef broth
• 1 cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste

Preparation Time:

30 minutes

Cooking Time:

2-3 hours

Difficulty Level:

Intermediate (3/5)

Preparation Method Steps:

1. Season the beef cubes with salt and pepper. Heat a large Dutch oven or pot over medium-high heat. Add the beef and brown on all sides.
2. Remove the beef from the pot and set aside. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 1 minute more.
4. Return the beef to the pot and pour in the Irish stout beer. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add the beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a boil, then reduce heat to low and simmer for an additional 1-2 hours, or until the beef is tender.
6. Serve with mashed potatoes, crusty bread, or rice.

Nutritional Information:

Per serving (1 cup):

• Calories: 380
• Fat: 15 grams
• Saturated Fat: 5 grams
• Cholesterol: 70 milligrams
• Sodium: 600 milligrams
• Carbohydrates: 30 grams
• Protein: 20 grams

Dish Characteristics:

• Rich and flavorful with a deep amber color
• Tender beef that melts in your mouth
• Hearty and filling, perfect for a cold winter night
• Enhanced with the umami flavors of Irish stout beer

User Comments:

• "This stew is absolutely amazing! The beef is so tender and the gravy is so flavorful." - Sarah W.
• "I'm not a big fan of stew, but this one changed my mind. It's so hearty and satisfying." - Joe B.
• "This is the best Irish stew I've ever had. I highly recommend it!" - Mary S.

Special Precautions and Tips:

• If you can't find Irish stout beer, you can substitute another dark beer, such as Guinness or porter.
• Don't overcook the stew, as the beef will become tough.
• If the stew is too thick, you can add more beef broth.
• Serve the stew with some crusty bread to soak up the delicious gravy.