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Irish Beef Stout Stew


Sweet, slow-cooked carrots, and beautifully tender meat make this Irish Stout Stew the perfect, hearty meal to serve on a cold day. And of course, it’s a must for St. Patrick’s Day! We love to serve it with herbed mashed potatoes or crusty bread.


2 pounds beef (cuts from the front

shoulder or rear work best)

Salt and pepper

2 Tbsp flour

2 Tbsp olive oil

1 medium onion, chopped

4 garlic cloves, chopped

2 tsp thyme

2 Tbsp raw cane sugar

or brown sugar

12 oz bottle of stout beer

½ cup red wine

6 oz can of tomato paste

3 beef bouillon cubes

1 pound carrots, peeled and sliced

1 pound potatoes, cut into pieces

A loaf of crusty bread for serving


Coat the beef cubes in salt, pepper, and flour until well covered. Heat oil in 5-6 quart pot until sizzling. Brown the beef cubes in the oil and set aside.

Add onions, garlic, ½ tsp salt, thyme, and sugar and sauté for 5 minutes. Pour half of the beer and the wine into the pot, scrape the bottom of the pot to remove any leftover bits of beef. Add the remaining beer, tomato paste, and bouillon cubes and bring to a boil, then stir in the beef, carrots, and potatoes.

Allow boiling for 20 minutes with the lid on. Transfer lidded pot to the Wonderbag and allow it to stand for 3 hours. To thicken the stew, mix 1 Tbsp of flour with cold water, then add to pot and stir.

Serve with crusty bread.


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