Written by Sharvan Kumar
The recipe uses beef chuck, a budget-friendly cut that has rich flavor and connective tissue that breaks down into tender meat and adds body to the broth.
Browning the beef in batches is essential to develop deep, savory flavors by creating a caramelized crust and "fond" that infuses the broth.
Onion, carrots, celery, and garlic are cooked until softened to form the base of the stew's flavor before adding the beef back in.
The addition of Guinness stout gives the stew a signature rich, malty flavor that complements the beef, contributing both depth and a beautiful color to the broth.
Russet potatoes help thicken the stew naturally without needing any additional thickeners, while their starch content adds to the stew’s body.
Cooking the stew at a simmer (not a boil) is key to breaking down the beef and achieving tender meat, without turning it into a tough, rubbery texture.
The stew pairs beautifully with crusty sourdough or Irish brown bread, and for a heartier meal, you could serve it alongside mashed potatoes.
From East West Hunt