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Irish Beef Stew

   

Irish Beef Stew Recipe

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What makes this an Irish beef stew is the use of Guinness Stout. This is now my favourite way of making beef stew because the beer not just adds flavour, it also tenderises the beef, as I noticed that they get more tender within a shorter time of stewing (I used a cheap but decent cut of “chunk tender” cut for the stew), as compared to cooking without beer.

Similar Recipe: Oven-Baked Beef Stew

The tomatoes balance and complement the bitterness of the Stout, and also gives the stew an attractive, rustic reddish hue. I love beef stew, not just because it is so delicious – but it is also super easy to cook and feed hungry people for an entire day with often with leftovers for the next day. This is a perfect laze-at-home weekend recipe. My kitchen is filled with a fantastic beef stew aroma as this stew was bubbling away in the oven.

Oven-baked Stew

My method of baking beef stew was taught by my friend Joyce. Instead of simmering over the stove top, the oven is used to bake the stew which is to me, the only method I used to cook such stews as I need not worry about watching the stove.

                                           

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58 Responses to “Irish Beef Stew”

  1. jo — March 14, 2011 @ 9:35 pm

    Looks so delicious! Robust and full of flavour. Bet it taste even better the next day.

    Reply

  2. Xan — March 14, 2011 @ 9:35 pm

    Looks yummy but I don’t take beef. Can it b replaced with pork?

    Reply

    • wiffy replied: — March 15th, 2011 @ 9:15 pm

      I’ve not tried pork version before but I think it’s highly possible :)

      Reply

  3. Xiaolu @ 6 Bittersweets — March 14, 2011 @ 9:39 pm

    I don’t eat beef, but I know my boyfriend and the Irish blood in him would approve very much of this!

    Reply

  4. Jun — March 15, 2011 @ 1:16 am

    Oh this is so hearty. Beautiful stew, definitely.
    So we would need to stew the potatoes in advance before adding them into the pot?

    Reply

    • wiffy replied: — March 15th, 2011 @ 9:15 pm

      Nope it’s not neccessary to stew the potatoes, the oven heat will be sufficient to cook them.

      Reply

  5. mycookinghut — March 15, 2011 @ 2:47 am

    What a lovely dish, I bet the taste must be deep and flavoursome!

    Reply

  6. Marysol — March 15, 2011 @ 2:51 am

    Comfort food at its warm, cozy best!
    NC, I make beef stew every winter, and even though I don’t drink, I buy dark beer just for this dish.
    I also love that you used an entire head of garlic, whereas I only use a few cloves. That will have to change :)

    Reply

  7. lisaiscooking — March 15, 2011 @ 5:14 am

    It’s so fun to see all the Irish recipes this week. I love St Pat’s Day! This must smell fantastic as it slow-cooks.

    Reply

  8. tigerfish — March 15, 2011 @ 8:53 am

    I have not cooked beef for a while now….I still eat beef though. This is perfect winter (or air-conditioned?) food. lol

    Reply

    • wiffy replied: — March 15th, 2011 @ 9:16 pm

      air-on food sounds like foodcourt food, lol

      Reply

  9. Bridgett — March 15, 2011 @ 10:23 am

    This sounds fantastic with the addition of the Guinness and your photo has me craving a bite. I am going to have to give this a go for St Patricks. A very comforting dish.

    Reply

  10. Min {Honest Vanilla} — March 15, 2011 @ 1:24 pm

    MmmMmmmm perfect! I love stews too, any type infact! Beautiful pictures as always :)

    Reply

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