Is there anything more comforting in winter than slow braised stews!?! This is one of my favorite stews. I have always loved Irish Beef Stew and over the years have come up with my own version to suit my family's specific taste. I double down on Irish spirit by including Irish Whiskey with the Irish Stout. I don't use the more traditional tomato paste, instead opting for mustard. I also leave out root vegetables. I serve them on the side, often roasted or mashed. I love the way celery tastes braised in beef juices, so I like to let the celery shine by having it be the only inclusion outside of the allium.
Ingredients
1/4 pound Bacon
1 medium to large Yellow Onion, sliced
4 medium Shallots, cut into halves
3 pounds Beef Chuck or other Beef Roast
3 Tablespoons Flour
Salt and Pepper to taste
2 Tablespoons Olive Oil
2 oz Irish Whiskey
1/4 cup Dijon Mustard
1 bottle Irish Stout
2 cups Beef Broth
4 Stalks Celery, thick sliced
Prepare
Sauté bacon over medium heat in a Dutch oven or similar large heavy pot. Cook bacon until the fat is rendered and bacon is browned and crispy.
Transfer bacon to a towel lined plate and reserve for later.
Cook onion and shallot over medium heat in the rendered bacon fat until tender, about 10 minutes.
Cube beef into large 2" pieces (you can reduce the cooking time by cubing smaller if you prefer).
Dust beef with flour, salt and pepper.
Transfer onion and shallot to a plate or bowl.
Depending on how much fat is still in the Dutch oven, add olive oil. If the pot looks dry add the oil.
Turn heat up to medium-high and brown meat in batches so as not to crowd the meat during browning.
Once the meat is all browned, set aside with the onions and shallots.
Deglaze the pot with the whiskey.
Add in the beer and continue to scrape up and dissolve browned bits from the pot.
Whisk in mustard.
Add beef, onions and shallots back to the pot.
Pour beef brother over all and cover tightly.
Simmer covered for 2 hours.
Remove lid and stir in chopped celery and reserved bacon.
Cook uncovered over medium heat for 30 minutes to cook celery along with thickening the juices by reduction.
Makes 6-8 servings
