Irish beer stew
Brian Lagerstrom · ♥ 20.8K likes · 663.7K views · 30 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb beef chuck roast
- oil
- salt
Trim the hard white fat and cut the chuck into one inch cubes, then toss with a significant amount of oil and a four finger pinch of salt.
- cremini mushrooms
- 250 g carrots
- 300 g Yukon gold potatoes
- 120 g pearl onions
Quarter the cremini mushrooms chunky, cut 250 g carrots into big rounds, chunk 300 g Yukon gold potatoes and peel 120 g pearl onions by cutting off both poles, slitting the side and peeling the outside off like a jacket.
- 3 tbsp oil
- salt
Set a Dutch oven over medium high with about three tablespoons of oil, add the mushrooms, pearl onions and carrots with a small pinch of salt and saute three to five minutes to par cook them, then move them to a bowl.
- 75 g butter
- 75 g flour
Melt 75 g butter in the pot, whisk in 75 g flour and keep it moving until the roux smells toasty and the raw flour edge is gone.
- 750 g store-bought beef stock
- 600 g Guinness
- 3 whole powdered gelatin
Add 750 g beef stock combined with 600 g Guinness and three packets of powdered gelatin, and simmer spiritedly about a minute to cook out the roux and thicken.
- 20 g better than bouillon beef base
- 20 g worch
- 20 g tomato paste
Whisk in 20 g each of beef base, Worcestershire and tomato paste and bubble another minute to integrate.
- ½ cup water
Add the broiled beef with all the fond, fat and drippings; loosen anything stuck to the tray with about half a cup of water on the stove and a wooden spoon.
- thyme
- 2 whole bay leaves
Bring back to a low simmer and add an optional sachet of thyme and a couple of bay leaves.
- 90 g frozen peas
Stir in the potatoes and the par cooked vegetables, topping up with a little chicken stock or water so everything is submerged.
Lid on, back into the 300 degree oven for another 45 to 60 minutes, stirring halfway, for two and a half hours in total.
Check that the beef comes apart nicely without falling apart and the carrots and potatoes are tender, then add 90 to 100 grams of frozen peas.
Cool about 30 minutes, lid on, and rest in the fridge for a couple of hours or preferably overnight.
The next day remove a little of the excess fat, bring to a simmer and stir gently every couple of minutes so the beef does not over-shred and the potatoes do not mash.
Reheating and serving the Irish stew