RECIPE: Long Island Stout Stew

Our Long Island Stout Stew recipe for #StPatricksDay! #LIBeer #LongIslandBeer #LongIslandBrewed #DIY #Homecooked

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If you have a craving for something other than corned beef and cabbage for St. Patty’s Day dinner, we’ve got you covered. We changed around some ingredients—including the beer of choice—in traditional Guinness stew to make it our own. Long Island Potato Stout from Blind Bat Brewery seemed fitting to us, though you can use any lower alcohol stout. The finished product also pairs quite nicely with a stout, so no leftover beer will go to waste.

Long Island Stout Stew
Makes 6-8 servings

2 lbs. stew beef
7 medium carrots cut into 1/4-inch thick coins
4 medium parsnips cut into 1/2-inch cubes
2 onions chopped
3 cloves garlic sliced thin
3 sprigs thyme
1/4 tsp cayenne pepper
1 cup stout (we used Blind Bat Brewery Potato Stout)
2 tbsp. tomato paste
4 cups beef broth
Salt and pepper to taste

Heat a large pot or dutch oven over medium heat and add your beef to the pot. It will stick at first but don’t be alarmed, just give it a minute before stirring. It will start to release fat and juices and unstick itself. Brown on all sides. Add onions and garlic and cook until the onions are translucent and tender

Add two tablespoons of tomato paste and mix well.

Once the tomato paste is incorporated, add 1 cup stout and turn the heat a bit above medium. Bring to a low boil for a few minutes.
Add 4 cups beef broth, carrots, parsnips, cayenne and thyme (remove leaves from the branch). Season with salt and pepper.

Cook everything together at higher heat for about 7-10 mins. Then, turn the heat to low and simmer for about 2.5-3 hours We actually wound up leaving ours for about 4 hours and the vegetables held up. It definitely could have been enjoyed sooner though.

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