Guinness Spiked Wagyu Beef Stew
03.09.2023 Beef, Gourmet
St. Patrick’s Day is the perfect time to celebrate this melt-in-your-mouth Guinness Spiked Wagyu Beef Stew! Tender chunks of Wagyu beef are simmered all day in Guinness stout alongside golden potatoes, onions, and bacon steak. If you don’t have Wagyu, you can substitute beef stew meat for a dish that would make the Irish proud.
- 2 ½ lbs wagyu beef stew meat
- 4 tbsp clarified butter
- 1 large Valencia white onion chopped
- 2 strips bacon steak chopped into 1/4 inch pieces
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 1 stout beer Guinness Extra Stout
- 3 cups beef stock divided
- 6 small golden potatoes washed, peeled and left whole
- 1 tsp dried thyme
- ½ tsp dried oregano
- salt and pepper to taste
- 2 tbsp flour for thickening
- Artisan rolls or bread
Place the clarified butter in a large, heavy skillet and melt it on medium-high heat.4 tbsp clarified butter
Saute the Wagyu beef in the melted butter until the meat is browned evenly before removing it from the pot. Place the meat in the crock pot with the Guinness Stout and two cups of beef broth.2 ½ lbs wagyu beef stew meat, 1 stout beer, 3 cups beef stock
Leave any drippings or fond in the pan. Add the onions, bacon, tomato paste, and flour, regularly mixing to prevent the onions from burning. After three or four minutes, the onions should start to caramelize. Reduce the heat to a simmer and add the additional one cup of beef stock and seasonings, stirring until all the ingredients are well incorporated.1 large Valencia white onion, 2 strips bacon steak, 2 tbsp tomato paste, 2 tbsp all purpose flour, 1 tsp dried thyme, ½ tsp dried oregano, salt and pepper
Pour the onion mixture into the crock pot, add the potatoes, and cook on low for nine hours. Then skim the fat from the top. Remove one-half cup of the liquid, add two tablespoons of flour, and mix well to combine. Add the slurry back into the slow cooker and turn it to high for one hour, for a total of 10 hours.6 small golden potatoes, 2 tbsp flour
Serve with your choice of Artisan rolls or bread.Artisan rolls or bread
Make Ahead: Like most stews, this stew is best when made ahead. Make the stew and refrigerate it in an airproof container overnight. The following day, remove the grease that has settled to the top and reheat in a heavy saucepan or Dutch oven. Check the gravy; if desired, make a flour slurry, as noted in the instructions, if you want to thicken it.
Freezer: This stew gets enhanced flavor after freezing it for a week (or four ; ). The potatoes remain whole, the stew tender and the gravy is rich. Cook as directed, let cool, and place in the freezer in an air-proof container. Thaw the frozen stew overnight in the refrigerator before reheating it the next day. You can do this with leftovers as well.
Note on Crockpots: Newer crock pots manufactured in the last ten years are cooking hotter than older models. This can lead to burned and overcooked food and frustration. Because of this, use an older-style crockpot or a cooker where you can control the temperature. You can also use a Dutch oven and cook the stew in the oven.