As the evenings draw in, there’s nothing more comforting than a slow-cooked Irish stew. This venison and stout recipe blends rich, gamey flavors with the depth of dark ale, making it the perfect dish for autumn gatherings.
While beef and Guinness stew has become a modern classic, a contemporary craft beer revival means there are many Irish stouts and dark ales to choose from today – and venison makes a great seasonal alternative to beef and lamb.
Irish venison and stout stew
Serves: 4
Ingredients
- 1kg venison shoulder, diced (or use beef)
- 50g butter
- A little oil
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and crushed
- ½ teaspoon cumin powder
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and sliced (optional)
- Sea salt
- 1 teaspoon chopped thyme
- 2–3 bay leaves
- 4 tablespoons tomato paste
- 1 beef stock cube, dissolved in 200ml hot water
- 400ml stout or dark ale (optional, or use 400ml water and 1 tablespoon Worcestershire sauce)
Method
In a large casserole dish, heat the butter with a little oil over a medium heat and fry the diced onion for a couple of minutes before adding the cumin and garlic. Fry for another few minutes.
Add the carrots and diced meat, season with sea salt and brown the meat over a medium-high heat, stirring regularly.
After five minutes, add the tomato paste and stir to cook for another few minutes.
Add the herbs, beef stock and stout or dark ale, if using (or water and Worcestershire sauce if not).
Reduce the heat to a simmer and cook for two to three hours or until the meat is very tender. Stir periodically to prevent it from sticking.
Season with a little salt, if needed, and plenty of black pepper.
Serve with buttery mashed potato or champ (see recipe below).
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