Guinness Beef Stew and Irish Brown Soda Bread
Prep time: 
Total time: 
Yield: 1 (5 quart) pot of stew and 1 (9 by 5-inch) loaf of bread, about 8 servings
Guinness Beef Stew:
  • 1½ tablespoons olive oil
  • 2 lbs stew beef, trimmed of fat and cut into 1-inch cubes (I like to use sirloin)
  • ½ small head cabbage (I use Savoy), sliced into thin shreds
  • 2 large white onions, chopped
  • 1¾ cups (415 ml) Guinness Stout
  • 6 cups low-sodium beef stock
  • 2 bay leaves
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 medium carrots, peeled and sliced
  • 4 medium parsnips, peeled and sliced
  • 4 medium stalks celery (leafy tops included), chopped
  • 1 starchy potato (such as Russet), washed and diced (not peeled)
  • 1 tablespoon unsalted butter, at room temperature
  • 1½ tablespoons all-purpose flour
  • Fresh minced parsley, for garnish (optional)
Irish Brown Soda Bread:
  • 3 cups whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup wheat or oat bran
  • 2 teaspoons baking soda
  • 1½ teaspoons fine salt
  • 1 large egg, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled slightly (plus more to grease the pan)
  • 2 tablespoons honey
  • 2 cups buttermilk
  1. For the stew, heat the oil over medium to medium-high heat in a 5-quart pot. When the oil starts to ripple, add the beef and cook until browned on both sides, about 5 minutes (cook in batches if necessary to avoid crowding the pot). Add the cabbage, onion, Guinness, beef stock, bay leaves, marjoram, salt, and pepper. Bring the soup up to a boil, then cover it, turn it down to a simmer, and cook until the meat is tender, about 60 to 90 minutes, stirring occasionally. Add the carrots, parsnips, celery, and potato, and bring the soup up to a boil; turn it down to a simmer, cover it, and cook until the veggies and meat are tender, about 20 to 30 minutes, stirring occasionally. In a small bowl, mix together the butter and flour until completely combined. Whisk this mixture (called a beurre manié) into the stew to thicken it. Season to taste with additional salt and pepper. Serve garnished with fresh minced parsley along with Irish Brown Soda Bread.
  2. For the bread, preheat the oven to 375F and butter a 9 by 5-inch loaf pan. Combine the butter and honey in a small bowl and set aside. Whisk together the whole wheat flour, all-purpose flour, wheat bran, baking soda, and salt in a large bowl. Make a well in the center of the dry ingredients and use a wooden spoon to stir in the egg, then the butter/honey mixture, and then about half of the buttermilk. Gradually add just enough buttermilk so that a soft dough forms; be careful not to over-mix. Transfer the dough to the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk. Bake until a wooden skewer inserted into the center comes out clean, about 40 to 50 minutes. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and cool for about an hour.
Recipe by An Edible Mosaicâ„¢ at