About the Recipe
This hearty Guinness Wagyu Stew is perfect for serving at St. Patrick’s Day dinner or when you and your family are craving some really good comfort food.
3 pounds beef chuck cut into 2 inch cubes
1/3 cup all-purpose flour
Kosher salt and black pepper
1/4 cup vegetable oil
3-4 large cloves of garlic, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds (optional)
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or stout beer
2 /2 cups beef broth or stock
2-3 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1 to 2 inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root, or parsnips, peeled and cut into 1 to 2 inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives
In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. Set aside.
Heat oil in a dutch oven or heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
Lower heat to medium. If the pot is looking dry, add oil. Cook garlic and onion for 3 minutes until softening, then add bacon. Cook until bacon is browned, then stir root vegetables. Add flour, and stir for 1 minute to cook off the flour.
Add Guinness or stout beer, beef broth and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme. Add vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt, pepper and lemon juice if necessary.
Return beef into the pot (including any juices). Liquid level should just cover.
Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
Discard the thyme sprigs and skim the fat from the top using a ladle or by passing a clean paper towel just over the surface of the stew.
Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt.
Serve stew in bowls with a spoonful of the horseradish cream.