IllustrationChuck Steak
From$18.49
The Dublin Butcher · thedublinbutcher.com.au
Beef recipe
Irish Beef and Stout Stew
Chuck steak slow cooked with stout, onions, carrots and potatoes into a rich, thick stew for cold nights.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Serves
- 4 to 6
IllustrationIngredients
Tick items off as you gather them.
Method
Browning the Beef
- Season the beef with salt and pepper and toss it in the flour
- Heat the olive oil in a large heavy pot over medium-high heat
- Brown the beef in batches so the pot is not crowded, then set aside
Building the Stew
- Turn the heat down to medium and cook the onions for 5 minutes until soft
- Stir in the garlic and tomato paste and cook for 1 minute
- Pour in the stout and scrape up the browned bits from the bottom
- Add the beef stock, Worcestershire sauce, bay leaves, thyme and the browned beef
- Bring to a gentle simmer
Slow Cooking & Serving
- Cover and cook on low heat for 1½ hours, stirring occasionally
- Add the carrots and potatoes and cook uncovered for 45 to 60 minutes, until the beef is falling apart and the sauce is thick
- Taste and season with salt and pepper
- Scatter with parsley and serve with crusty bread
Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.
Buy the ingredients
Order the meat for this recipe online and collect it in store at Forestville.
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