Exploring Steak in Irish Stout as a Traditional Dish from Ireland

Irish Steak or Beef with Potatoes and Stout is a traditional meat dish from Ireland. The marriage of top quality beef steak with fine stout and vegetables is rich in taste.

Steak in Irish Stout Recipe Ingredients

Preparing and cooking a Steak in Irish Stout recipe from scratch will take a chef or a home cook at least two hours in the kitchen. Chefs have a choice of Irish stout for braising beef steak. Guinness is one well-known Irish stout.

Avid readers and collectors of cookbooks will know the recipe ‘Beef and Potatoes Braised in Guinness’ by Gary Rhodes in Keeping It Simple (Michael Joseph Penguin, 2005) has a recommended cooking time of between 2 ½ to 3 hours.

The consistent results of cooking the ‘Beef and Potatoes Braised in Guinness’ recipe by Gary Rhodes in Keeping It Simple allow home cooks to do justice to this Irish-inspired dish.

Murphy’s stout from Cork, Ireland, is another possible Irish stout for cooks to use. Some writers on Irish food state that there are differences in taste depending on the Irish stout used.

Matthew Drennan, in his ‘Steak with Stout and Potatoes’ recipe in Classic Irish (Hermes House, 1998), claims that “You can use any stout, but Murphy’s is less bitter than most.”

A generalized recipe for cooking Steak in Irish Stout is:

  • First, coat high-quality shoulder beef steak in black pepper seasoned flour and fry the steak steadily in a stock pan until browned.
  • Next, add the Irish stout to deglaze the meat juices from the bottom of the pan and add some rich meat stock.
  • Cover with a tight-fitting lid and simmer in a moderate temperature oven for 1 ½ hour.
  • Add potatoes and mushrooms to the pan and simmer for another hour.
  • Remove from the oven and allow the stock pan ingredients to rest for 15 to 20 minutes before serving.
  • Garnish with fresh parsley or thyme and serve in bowls or on a plate with fresh greens.

Eating Out, Steak in Irish Stout, and Other Irish-inspired Dishes Around the World

Restaurateurs and publicans, with Irish ancestry, around the world, are keen to share their passion for traditional Irish food with local people and visitors to their establishments.