Description: Irish Beef Bourguignon gives a Irish twist to the iconic French beef stew by incorporating Guinness stout and Irish whiskey into the braising liquid, resulting in a rich and flavorful dish perfect for any occasion.
Preparation Time: 30 minutes
Cooking Time: 2.5 – 3 hours
Serving Size: 6-8 servings
Ingredients:
- 2 pounds beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 2 onions, chopped
- 4 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bottle (12 ounces) Guinness stout
- 1/2 cup Irish whiskey
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces mushrooms, sliced
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set aside.
- In the same pot, add the beef stew meat in batches and brown on all sides. Remove the beef from the pot and set aside.
- Add the chopped onions and sliced carrots to the pot. Cook for about 5 minutes until softened. Stir in the minced garlic and tomato paste, and cook for another 2 minutes.
- Return the beef and crispy bacon to the pot. Pour in the Guinness stout, Irish whiskey, beef broth, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 to 2 1/2 hours, or until the beef is tender, stirring occasionally.
- In the last 30 minutes of cooking, add the sliced mushrooms to the pot and continue cooking until they are tender.
- Once done, taste and adjust seasoning if needed. Garnish with chopped fresh parsley if desired.
- Serve hot with mashed potatoes or crusty bread.
