| Prep: 30 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 16g | 6g | 50g |
| sugars | fibre | protein | salt |
| 7g | 5g | 35g | 1.24g |
Why I Love British Beef and Stout Stew
As I write to you from Miami, home to rich Caribbean flavours and Spanish classics, I want to introduce you to an unlikely favorite of mine – the traditional Beef and Stout Stew. This quintessential British dish breaks away from my regular tropical narrative but brings cozy warmth to our fold with every hearty spoonful.
A Tale of Two Cultures
Being brought up in a Cuban-Spanish home and making my culinary journey amidst the vibrant streets of Miami, I was lulled into a dance between the two cultures. My taste buds were enriched with a unique fusion of Caribbean sizzle and Spanish authenticity. While there’s always the temptation to lean towards familiar tastes, every now and then a different cuisine tugs at my heartstrings. The Beef and Stout Stew did just that – it’s a riveting blend of robust, earthy flavors. This dish, deeply rooted in British heritage, is a soulful anthem to wholesome comfort food that yearns for the colder months but finds a home in our tropical abode.
The Inspiration Behind The Dish
Credit for the inspiration to venture into British cuisine and discover the Beef and Stout Stew goes to the renowned British celebrity chef, Jamie Oliver. Watching him, I saw the passion behind each stir, the love within each slow simmer and the joy in every serving. This stew is one gem from his kitchen that blurred my culinary borders and infused my recipe portfolio with a new vigor.
If you’ve embraced the Irish Stew or a classic Pot Roast before, you’ll find the Beef and Stout Stew similarities endearing yet strikingly distinctive. The Irish stout gives the stew an incredible depth that lingers on the palate. And of course, this dish is an absolute delight served with a side of homemade bread to soak up all its goodness.
In sharing this recipe with you, I hope to inspire a fusion of flavors in your kitchen too. Remember, cuisine has no borders. I invite you to explore, savor, and appreciate the beauty in the diversity of global flavors. As a teacher who lives to dance between cultures, both in the studio and the kitchen, I encourage you to do the same. Let your culinary journey be a dance that never ends.
What You’ll Need
- 2 pounds beef chuck, cut into 1 inch chunks
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14.9 oz) can Irish stout beer
- 3 cups beef broth
- 2 carrots, cut into 1 inch pieces
- 1 parsnip, cut into 1 inch pieces
- 2 sticks celery, chopped
- 2 large potatoes, peeled and cut into 1 inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
Method
Step One
Season the beef chunks with salt and black pepper, then coat them in flour, shaking off any excess.
Step Two
Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and sear them until they turn brown. Remove the chunks from the pot and set them aside.
Step Three
In the same pot, add the chopped onions and minced garlic. Cook them until they become soft and brown.
Step Four
Stir in the tomato paste, and then pour in the Irish stout beer. Stir constantly to deglaze the bottom of the pot, lifting off any browned bits.
Step Five
Return the seared beef chunks to the pot. Add the beef broth, carrots, parsnip, celery, and potatoes. Stir everything together.
Step Six
Add the dried thyme, dried rosemary, and bay leaves. Reduce the heat to low and cover the pot. Allow the stew to simmer for about 2 hours, or until the beef is tender.
Step Seven
Check for seasoning and adjust with more salt and pepper if needed. Discard the bay leaves.
Step Eight
Serve the stew in bowls, garnished with fresh chopped parsley. Enjoy your homemade Beef and Stout Stew!
