Tom Catrow's - Irish Stout Stew

Updated: 6 days ago

2 pounds of chuck roast cut into 1 inch

1 lrg. sweet onion medium diced

3 cups of chopped celery

3 cups of chopped carrots

8 medium sized Yukon potatoes quartered 4 bay leaves

8 sprigs of thyme

1 tbls of white pepper

1 tbls Black pepper

12 cloves of garlic crushed or more

In a large roasting pan, one with a thick bottom we don’t want to scorch are deliciousness!

Add a quarter cup of canola oil only after the pan is hot and now sear the beef add onion carrot celery garlic peppers and herbs. Stirring and opening up the oils in the ingredients. Now add 3 large cans of Guinness mix and stir the bottom of the pan saving one can of

Guinness for yourself of course or more......reduce about 3/4 add now add 4 quarts of water with one cups of better htan boullion 6 oz tomato paste let reduce for 1 hour add potato continue simmering for another hour and can of Guinness for yourself later or so.......thicken with a roux of 1/2 cup of butter melted and 1/2 cup of flour cook and mix together.Cool before adding and mixing to your stout. Adjust salt to taste. Goes well with soda bread of course.....cheers.

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