Dutch Oven Irish Stew
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 35 mins
-
Servings
4 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
Irish
Dutch Oven Irish Stew
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Make a hearty Dutch oven Irish stew to celebrate St. Patrick's Day! Tender beef and vegetables are smothered in a finger-licking Guinness stout gravy.
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Ingredients
- 2 lbs beef chuck
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 large onion
- 2 garlic cloves
- 2 celery stalks
- 1 large carrot
- 1 teaspoon granulated sugar
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 bottle/can Guinness 15 fl.oz/ 440 ml
- ½ cup beef broth slightly more if necessary, Note
- Fine sea salt and black pepper
Instructions
- Beef: Cut the beef chuck into cubes, about 1.2 inches/ 3 cm. Place them on paper towels and pat them dry with more paper towels. 2 lbs beef chuck
- Flour beef: Place the flour in a large bowl, add some salt and pepper, and mix well. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour.2 tablespoons all-purpose flour + fine sea salt and black pepper
- Brown beef: Heat about 1 tablespoon of the oil in a large heavy-bottomed pot over high heat. Add some beef cubes and brown all over; this will take about 5 minutes per batch. Remove onto a plate and repeat with the remaining beef (Note 2).
- Vegetables: While the meat browns, chop the vegetables. Keep the onions separated from the rest. Set aside.1 large onion + 2 garlic cloves + 2 celery stalks + 1 large carrot
- Cook vegetables: Add the remaining oil to the pot and lower the heat to medium. Add the onions and cook for about 3 minutes until softer. Stir often. Add the garlic, carrot, and celery and cook for another 5 minutes.
- Add the sugar, tomato paste, and dried thyme, and stir very well for about 1 minute. Pour in the Guinness and deglaze the bottom of the pot, scraping up the brown bits on the bottom.1 teaspoon granulated sugar + 2 tablespoons tomato paste + 1 teaspoon dried thyme + 1 bottle/can Guinness
- Return the beef and its juices to the pot. Add the bay leaves and enough beef broth just to cover the meat.2 bay leaves + ½ cup beef broth
- Simmer: Bring to a boil, lower the heat, cover the pot and simmer for about 2 ½ hours or until the meat is really tender and almost falls apart.
- Thicken: If the sauce is too thick after 2 ¼ hours, remove the lid and continue cooking the stew until the sauce has thickened as much as you like it. Adjust the taste with salt and pepper.
Notes
- Browning the meat: I usually brown the meat in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.
- The broth: It is preferable to use low sodium broth and adjust the taste with more salt at the end, if necessary.
- Browning the meat: I usually brown the meat in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
629kcal
(31%)
Carbohydrates
15g
(5%)
Protein
83g
(166%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
248mg
(83%)
Sodium
615mg
(26%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 629kcal | 31% |
| Carbohydrates | 15g | 5% |
| Protein | 83g | 166% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 248mg | 83% |
| Sodium | 615mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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