Guinness Beef Stew Served With Irish Soda Bread

Ingredients

• 2 pounds beef chuck, trimmed and cut into 1 1/2-inch cubes
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 2 yellow onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 14.9 ounces Guinness stout
• 2 cups beef stock
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 carrots, peeled and cut into 1-inch chunks
• 3 yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
• 2 stalks celery, sliced
• 3.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.75 cups buttermilk

Method

1. 1

   Pat the beef cubes dry and toss them with 3 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon pepper until evenly coated.

2. 2

   Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side, transferring each batch to a plate once seared.

   8:00 · Brown beef
3. 3

   Add the onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.

   6:00 · Cook onions
4. 4

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and tomato paste
5. 5

   Pour in the Guinness, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes.

   2:00 · Simmer stout
6. 6

   Return the beef to the pot and add the beef stock, brown sugar, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a simmer.

7. 7

   Cover and simmer gently over low heat, stirring occasionally, for 2 hours, until the beef begins to turn tender.

   2:00:00 · Simmer stew
8. 8

   Add the carrots, potatoes, and celery to the pot. Cover and continue simmering until the vegetables and beef are fully tender, about 1 hour.

   1:00:00 · Simmer with vegetables
9. 9

   Remove the bay leaves and thyme sprigs, taste, and adjust salt and pepper as needed.

10. 10

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

11. 11

    In a large bowl, whisk together the flour, baking soda, and salt for the soda bread.

12. 12

    Pour in the buttermilk and stir with a wooden spoon until a shaggy dough forms.

13. 13

    Turn the dough onto a floured surface and knead gently 4 to 5 times, then shape into a round loaf about 7 inches wide.

14. 14

    Place the loaf on the prepared baking sheet and cut a deep X across the top with a sharp knife.

15. 15

    Bake until the crust is golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

    35:00 · Bake soda bread
16. 16

    Cool the bread on a wire rack for at least 15 minutes before slicing.

    15:00 · Cool bread
17. 17

    Ladle the stew into bowls and serve warm with slices of the soda bread.