Boujee Beef Stew Boujee Booze

Boujee Beef Stew

Boujee Beef Stew
Like I said before, growing up my mother’s cooking tended to be scheduled and there was 2 nights a week we’d have Irish stew.
Weirdly, my brothers and I used to hate it! Probably because we just wanted chipper every night as kids.
Now we f*cking love it!!!
Great weekend dish. Takes ages on the heat, open some beers, watch the football, happy days.
Serves 4
Wine Pairing 


  • 2 tbsp veg oil
  • 500g well marbled chuck beef stew meat, cut into 1.5 inch chunks
  • 6 cloves garlic, minced
  • 900ml beef stock
  • 450ml water
  • 250ml guinness
  • 250ml red wine
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • 1 tbsp dried thyme
  • 1 tbsp worcestershire sauce
  • 2 bay leaves
  • 2 tbsp butter
  • 1kg marris piper spuds, peeled and cut into ½ inch pieces
  • 1 large onion, chopped
  • 4 carrots cut into ½ inch pieces
  • Salt and pepper
  • 2 tbsp flour


  1. Grab a dutch oven or heavy based pot.
  2. Toss in your olive oil and heat over medium high heat.
  3. Season the beef in salt and working in batches add the beef and cook, until well browned and then turn until browned all over.
  4. Add your garlic to the pot and saute for about 2 minutes.
  5. Add your flour and stir and mix to combine for 2 minutes.
  6. Add the beef stock, guinness, red wine, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
  7. Mix well to combine.
  8. Bring it all to a simmer.
  9. Reduce to the lowest setting and leave cooking for 1 hour.
  10. While the meat and stock are cooking away, grab a separate pan.
  11. Melt the butter in the pan over medium heat.
  12. Add the onions and carrots.
  13. Saute for about 15 minutes.
  14. Remove from the pan andd set aside.
  15. Once the meat has simmered for 1 hour, add the onions, carrots and potatoes to the pot.
  16. Season with salt and pepper.
  17. Simmer uncovered for about 40 minutes.
  18. Discard the bay leaves and spoon off any excess fat.
  19. Taste and season to taste.