Stout Beef Stew Recipe
Restaurant: MacCool's Public House
Artisan: Michael Andersen, MacCool’s general manager
About: At MacCool’s you’ll discover a unique Irish ambience, complete with faux Irish stone walls, 7-foot high beechwood chairs, a Victorian dining area, busy pub section and the hand-painted wall art of Sarah Berkowitz. MacCool’s dishes up Utah’s best corned beef, made from scratch daily, and an equally good rendition of chicken pot pie, served with a puff pastry square the size of a throw pillow. The barbecued lamb ribs are essential, as is a pint of Guinness or Tetley’s. But perhaps the biggest draw are the free American shuffleboard and darts in the pub area. Shuffleboard lives! Try a taste of MacCool's with a bowl of their Stout Beef Stew. We recommend trying it in a bread bowl, but it’s also delicious over mashed potatoes. Don’t forget to pair with a pint! “Cead mile failte.”
- 1 lb cubed sirloin or chuck roast
- 12 oz bottle of Guinness Stout (or better yet, substitute a local brand!)
- 2 cups beef stock
- 2 cloves minced garlic
- 1 celery rib, chopped
- 1 large carrot, chopped
- 1 yellow onion, diced
- 5 Yukon Gold potatoes, cut into bite-sized pieces
- 2 bay leaves
- ½ tsp dried thyme
- 2 tbsp tomato paste
- 2 tbsp olive oil, divided
Pat meat dry and season generously with salt and fresh cracked pepper. Meanwhile, heat one tablespoon of olive oil in a heavy bottom Dutch oven or similar vessel over medium heat. Brown half the beef and transfer to a plate. Add another tablespoon of oil and repeat with the second batch of beef.
Add diced onion and sauté until transparent. Add minced garlic and cook for one minute. Add stout beer of your choice and deglaze the stockpot. Add the beef stock, remaining veggies, bay leaves, thyme and tomato paste. Bring to a simmer, cover and continue to cook until potatoes are fork-tender (about 90 minutes).
We serve our Stout Beef Stew in a bread bowl, but it’s also delicious over mashed potatoes. Don’t forget to pair with a pint!