Merry's Smoky Irish Beef Stew with Stout
With a scrumptious blend of spices, stout and beef broth, chuck beef becomes tender and tasty. @amerryrecipe's Smoky Irish Beef Stew with Stout is delicious on St. Patrick’s Day, or any day!
Quick Info
Prep Time:15m
Cook Time:3h
Category:Beef
The Ingredients
6 Servings
- 2 lbs boneless chuck roast, trim fat and cut meat into about 1-inch cubes
- 2 3/4 tbsp Merry’s Spice Blend
- 2 tbsp all purpose flour
- 1 tbsp Primo Garlic Pepper Seasoning
- 2 tbsp olive oil or rendered beef fat, divided
- 1 cup chopped red onion
- 1 cup chopped celery, divided
- 1 cup chopped green bell pepper
- 1/3 cup finely chopped mushrooms, optional
- 2 tbsp chopped garlic
- 1 bottle (12 oz) stout beer
- 1 1/2 cups beef broth
- 4 cups peeled and chopped potatoes
- 1 cup peeled and chopped carrots
- 1/3 cup chopped parsley
- 2 tbsp butter
- Fresh lemon juice to taste
Merry’s Spice Blend:
- 1/2 tbsp Ancho chili powder
- 1/2 tbsp ground coriander
- 1/2 tbsp smoked paprika
- 1/2 tbsp herb spice blend or Italian dry herb blend
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
Preparation Instructions
- In a large bowl, combine Merry’s Spice Blend, plus the flour and Primo Garlic Pepper Seasoning, and mix well.
- Add chuck beef cubes to the spice mixture, toss to coat. Let the seasoned beef sit for at least 30 minutes as the grill comes to temperature.
- Arrange your Primo Ceramic Grill for two-zone cooking. Fill one side of the firebox with charcoal and leave the other side without. Place a diffuser rack and plate above the empty side and top with the grill grate. On the opposite side, with the charcoal, simply insert the grill grate. If desired, add a few smoking wood chunks to the charcoal side.
- Bring the grill temperature to 300°F.
Cooking Instructions
- Heat 1 tbsp olive oil in a large Dutch oven on the direct side of the grill. Add the onions, 1/2 cup celery, bell pepper, mushrooms, and garlic. Cook mirepoix, stirring often, until softened, for 5 to 7 minutes.
- Move the Dutch oven to indirect side of the grill, and smoke mirepoix, uncovered, with the Primo grill’s lid down, so that smoke penetrates the vegetables. Smoke for about 20 minutes.
- Heat 1 tbsp of olive oil in a large cast iron skillet over direct heat. Brown the seasoned beef on all sides, about 7 minutes. Add the beef, stout, and beef broth, to the smoked mirepoix, cover, and simmer for 30 minutes, over indirect heat.
- Add the potatoes, carrots, and 1/2 cup and celery, cover, and cook 2 hours, over indirect heat. Maintain the grill temperature at 250°F to 300°F and continue braising the stew until it is very tender and falling apart. During the last 1/2 hour, add fresh parsley, butter, and lemon juice, and cook with the lid over to help thicken.
- Serve: Remove the Dutch Oven from the grill. Season the stew with salt and pepper to taste. Garnish with chopped fresh herbs like parsley and dill and serve hot with crusty bread.
Chef's Notes
- Feel free to add additional or different vegetables to the stew, such as peas during the last 10 minutes. I add or substitute sweet potatoes or parsnips for the carrots.
- If the stew is too thin, whisk 1 tbsp of flour into a 1/3 cup stew broth then stir it back into the stew and cook 10 minutes, or until thickened.
- Flavor Boosters: mushroom powder and Worcestershire Sauce.
- Leftovers can be stored in an airtight container. in the refrigerator, for up to 4 days.
- Enjoy this smoky and flavorful stew made with chuck beef and stout in your Primo Ceramic Grill!
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