Recipe: Beef and Irish Stout Stew

Celebrate St Patrick’s Day like an Irishman with Master Chef Kevin Dundon’s recipe for Beef and Irish Stout Stew. Everything at Raglan Road is delicious but this stew is a must-try if you haven’t.

Beef and Irish Stout Stew

675g/1lb 8ozn beef, cut into 2cm/1 inch cubes
1 tbsp.olive oil
2 tbsp. olive oil
25g/1oz/2 tbsp. butter
2 large onions, sliced
2 garlic cloves
150g / 5 1/2oz carrots
150g / 5 1/2 oz celery
150g / 5 1/2 oz parsnip
2 sprigs thyme
25g/1oz/1/4 cup plain flour
2 tsp. tomato puree
500ml/17fl oz generous 2 cups Irish stout
300ml/ 10fl oz./1 1/4 cups beef stock, warmed
2 tsp. Worcestershire sauce
Salt and pepper, to season

1. Drizzle some olive oil into a pan over a medium heat and add a knob of butter. Add the meat to the pan in batches and quickly brown. Remove the meat from the pan and place in a casserole dish, season lightly.
2. Using the same pan, add the remaining butter, then add the onion, garlic, carrots, celery, parsnip and thyme and cook for 3–5 minutes. Season well.
3. Add the Irish stout and simmer for five minutes.
4. Add the beef stock, Worcestershire sauce and tomato puree.
5. Simmer for 30 minutes. Liquid should reduce by at least 1/3.
6. Season with salt and pepper to taste.