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St. John's Stout Stew - made with local root vegetables and Yellowbelly Brewery's St. John's Irish Stout.

St. John's Stout Stew

St. John's Stout Stew - the perfect St. Patrick's Day meal with local root vegetables and a gravy enriched with Yellowbelly Brewery's St. John's Irish Stout!
Course Dinner
Cuisine British Inspired, North American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 1 day 11 hours
Servings 10 or more servings
Calories 559 kcal
Author Barry C. Parsons

Ingredients

  • 4 lbs beef roast, cut in 1 ½ inch cubes blade roast is good
  • 24 ounces Yellowbelly St. John’s Stout Beer Guinness makes a fine substitute
  • 8 cups good beef stock. If not using homemade, choose a good quality brand, low sodium stock
  • 8 slices crisp cooked crumbled bacon
  • 1 cup orange juice
  • 1 whole nutmeg grated
  • 2 tsp cracked black pepper
  • 3 sprigs chopped fresh rosemary
  • 4 tbsp fresh thyme
  • ½ tsp ground cloves
  • 6 cloves chopped garlic
  • 2 small red onions minced
  • 2 lbs carrots cut in coins or sticks
  • 1 lb parsnip cut in large chunks
  • 1 lb turnip cut in large chunks
  • 1 lb pearl onions
  • 2 pounds of fingerling or other baby yellow or red potatoes
  • 2 to 3 cups button mushrooms

Instructions

  1. Season the beef with salt and pepper then dredge the cubes in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the beef easier.

  2. Transfer the cooked beef to a very large covered roasting pan or large dutch oven. I often use a large enamel covered turkey roaster. To the roasting pan add the beer, beef stock, bacon, orange juice, nutmeg, pepper, rosemary, thyme, cloves, garlic and onions.

  3. Place the covered roaster or large dutch oven in a 325 degree F oven for about 2 hours.
  4. Meanwhile peel, wash and chop the carrots, parsnip, turnip and pearl onions.
  5. Toss the vegetables in a little olive oil, pepper and sea salt. Place them on a cookie sheet and roast in a 425 degree F oven for about 20 - 30 minutes.
  6. Add the roasted vegetables to the slow cooked beef along with the uncooked potatoes.
  7. Return to the oven for about another 30-40 minutes or until the potatoes are fork tender. In the last 10 minutes of cooking time add the mushrooms.
  8. Serve with Irish Soda Bread.

Recipe Notes

Please note that this recipe is intended to make a very large batch of stew suitable for up to a dozen people. You may have to cook it in 2 smaller covered roasting pans or if, you prefer, the recipe is easily halved.