Irish Venison Stew with Guinness

Typically Irish stew is made with lamb, but lamb isn’t always readily available. Beef is a great substitute as well as venison.

It’s the perfect dish for a chilly day or to celebrate St. Patty’s Day with, crack open a Guinness and enjoy!

Serving it up with your favorite french bread or Irish Soda bread is a must!

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Irish Venison Stew with Guinness

Recipe by ruralrootsCourse: Meat, Recipes
Servings

6

servings
Prep time

30

minutes
Cooking time

3

hours 
Calories

300

kcal

Ingredients

  • 2 lbs venison cubed

  • 2 TBS olive oil

  • 3 carrots peeled and sliced

  • 3 large potatoes peeled & chopped

  • 1 TBS garlic minced

  • 1 onion chopped

  • 2 bay leaves

  • 1 (14oz) Guinness Beer

  • 2 TBS flour

  • 4 TBS tomato paste

  • salt & pepper

  • 3 Cups Beef Broth

Directions

  • Cut venison into 2″ cubes. Pat dry & sprinkle with salt & pepper.
  • Add olive oil to dutch oven add meat in batches & brown.
  • Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.
  • Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.
  • Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.
  • Simmer for another 30-45 minutes, meat should fall apart.
  • Remove leave, if sauce isn’t as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)
  • Serve it up with some french bread or Irish soda bread

Notes

  • Can substitute chicken broth for beef.