Per serving · Approximate values estimated by AI
Irish Cheddar and Beef Stew
80% authentic · Irish-Fusion
A richer, more decadent version of the classic stew, incorporating sharp Irish cheddar cheese and a touch of cream for a luxurious finish.
Ingredients
- Beef chuck roast, cut into 1.5-inch cubes2 lbs
- All-purpose flour1/4 cup
- Salt1.5 tsp
- Black pepper1 tsp
- Butter2 tbsp
- Yellow onions, chopped2 large
- Garlic, minced3 cloves
- Carrots, peeled and cut into 1-inch chunks3 large
- Potatoes, peeled and cut into 1.5-inch cubes1.5 lbs
- Guinness stout1 pint (16 oz)
- Beef broth1.5 cups
- Heavy cream1/2 cup
- Irish cheddar cheese, grated1 cup
- Fresh parsley, chopped (for garnish)1/4 cup
- Sour cream (optional garnish)4 tbsp
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Pat the beef dry. In a bowl, toss beef cubes with flour, salt, and pepper.
- 3
Melt butter in a large Dutch oven over medium-high heat. Brown the beef in batches. Remove beef and set aside.
- 4
Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
- 5
Pour in the Guinness stout, scraping up browned bits. Bring to a simmer.
- 6
Return beef to the pot. Add beef broth. Bring to a simmer.
- 7
Cover and transfer to the oven. Bake for 1 hour.
- 8
Add carrots and potatoes. Stir. Cover and bake for another 1 hour, or until vegetables are tender.
- 9
Remove from oven. Stir in heavy cream and grated Irish cheddar cheese until cheese is melted and incorporated.
- 10
Season with additional salt and pepper to taste. Garnish with fresh parsley and a dollop of sour cream if desired before serving.
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