Favourite Porter Beef

Porter beef is the classic Irish-style stout-braise where dark beer does most of the flavor heavy work. The malty, slightly bitter notes of Guinness (or any porter or stout) cut through the richness of slow-braised beef and create a deep, glossy gravy you cannot get from wine or stock alone.

Large chunks of rib eye, not stew meat, are the choice here. Rib eye carries enough fat marbling to stay juicy through the long simmer, and the cube shape means each piece develops a proper sear before braising.

The seasoned flour coating on the meat does two jobs. The flour fries to a crust during the brown, then loosens into the liquid to naturally thicken the braising sauce as it cooks.

Mushrooms join the pot for the simmer, soaking up the stout-and-stock liquid like little flavor sponges. A single pinch of nutmeg is the secret ingredient, an old Irish trick that rounds out the savory notes without making the dish taste sweet.

Two hours is the minimum, longer is welcome. Serve over mashed potatoes or with thick slices of brown bread to soak the gravy.

Chef Tips

• Brown the meat in batches, crowding turns the sear into a steam.
• Use real Guinness or another quality stout, light beer will not deliver the depth.
• Skim foam from the top in the first 15 minutes of simmering for a cleaner gravy.
• Make a day ahead, the stew is better on day two when the flavors fully marry.

Variations

• Add a couple of bay leaves and a sprig of fresh thyme for a more aromatic braise.
• Stir in pearl onions and chunks of carrot for a more stew-like version.
• Swap rib eye for chuck roast if budget is a concern, it braises down beautifully.