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Abe's Irish Steak and Stout Stew

Abe learned to make this hearty stew from his grandfather O'Neill, who was born in County Cork.

Ingredients
  • 2 pounds chuck steak
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons oil, divided
  • 1-1/4 cups beef stock or broth
  • 1 medium onion, chopped
  • 8 ounces sliced mushrooms
  • 1 tablespoon tomato paste
  • 3-4 sprigs fresh thyme
  • 1 cup Irish stout
Instructions

  1. Cut the chuck steak into 1-inch pieces removing as much visible fat as possible.

  2. In a large bowl, combine the flour, salt, and pepper. Toss the meat with the flour mixture until each piece is thoroughly coated.

  3. In a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the beef until browned on all sides. Work in batches and don't overcrowd the pan. Transfer the beef to a heavy Dutch oven as you work. When all the beef has been browned, drain off and discard any excess oil in the pan.

  4. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour the deglazing liquid into the Dutch oven with the browned beef.

  5. Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion and mushrooms and cook 6 - 7 minutes or until light brown. Add to the Dutch oven with the beef.

  6. Add the tomato paste, thyme, stout, and remaining beef broth or stock to the Dutch oven. Heat over medium high heat until the mixture comes to a boil. Reduce the heat and simmer gently with the lid slightly askew for 1-1/2 hours.

  7. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.

Cinnamon & Sugar's Note:

  1. I made the recipe as written and my husband loved this hearty stew with the focus on steak. My personal preference would have been to add carrots, potatoes, and peas to the stew, so feel free to add extra veggies if you desire.