Irish Stout Wagyu Beef Stew

Servings

4 to 6

Prep Time

30 minutes

Cook Time

3 hours

Step into the comforting embrace of a classic with the Irish Stout Wagyu Beef Stew, where simplicity and quality converge. This stew takes the humble roots of traditional Irish cooking and enriches them with the depth of Wagyu beef and the distinctive, full-bodied flavors of Guinness Stout. The dark beer lends a unique richness to the stew, intertwining with the tender Wagyu to create a dish that's both hearty and complex. As the stout works its magic, it tenderizes the beef and infuses the entire stew with a deep, malty character that elevates every bite. Nestled among hearty vegetables and seasoned with a blend of aromatic herbs, this stew is a testament to the comforting power of good food made with care. The Irish Stout Wagyu Beef Stew isn't just a meal; it's a warm, welcoming experience that brings a touch of culinary craftsmanship to the dinner table.

Author:

Nathan Michaels & Julia Flowers

Ingredients

1 American Wagyu Black® Chuck Roast cut into 1-2 inch cubes
3 teaspoon kosher salt divided
2 teaspoon cracked black pepper divided
2 tablespoons all purpose flour
1 to 2 tablespoons neutral oil
2 medium carrots peeled and sliced into 2 inch chunks on a diagonal
1 yellow onion diced
2 celery stalks sliced
3 garlic cloves minced
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1 (12 ounce) bottle or can of Guinness beer
4 cups low sodium beef broth
2 sprigs of rosemary
4 sprigs of thyme
2 bay leaves
1 pound baby yellow potatoes
1 cup frozen peas

Directions

Preheat oven to 325°F.
On a large baking sheet toss the cubed beef with 1 teaspoon of salt, 1 teaspoon of cracked black pepper and 2 tablespoons flour until fully coated.
In a large Dutch oven pot over medium high heat add 1 tablespoon of oil.
Sear the beef in batches on both sides until nice and brown. About 2 to 3 minutes per side. Place the seared cubes back on the baking sheet until all of the meat has been browned adding oil as needed.
Once beef is all seared and removed add a little oil, onions, garlic, carrots and celery. Sauté 5 to 7 minutes until the onions are translucent and the rest of the vegetables are slightly tender.
Add the tomato paste and stir into the vegetables for about 1 minute.
Pour in the apple cider vinegar and scape up the brown bits on the bottom of the pan. Season with 1 teaspoon of salt and pepper.
Pour in the beer and beef broth and bring to a simmer.
Add the rosemary, thyme and bay leaves.
Add the whole baby potatoes.
Cover and place in the preheated oven for 2 ½ hours.
Remove from the oven stir in the peas.
Remove the herbs stems and bay leaves, check for seasoning and serve.