coppa collar
Irish Guinness Stew with Coppa
Medium
3h
4 Servings
Main
Irish Guinness Stew with Coppa

The longer you cook this comforting winter Irish stew (ideal for St. Patty’s day!), the better it gets. For the biggest, boldest flavors cook it a day ahead and reheat on the stove before serving. 

Recipe for Irish Guinness Stew with Coppa

 

Ingredients:

  • 1 31-42 oz. Campo Grande Coppa
  • 1 cup flour 
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 carrots, cut into thin strips 
  • 3 medium potatoes, peeled and cut into chunks 
  • 4 Tablespoons extra-virgin olive oil 
  • 2 cups Guinness beer 
  • 1 cup beef broth 
  • 2 bay leaves
  • Salt
  • Black pepper 
  • ¼ cup fresh parsley, chopped 

Preparation: 

  1. Trim the Coppa, removing any excess fat. Cut into bite-sized pieces (about the size of a walnut) and season with salt and pepper. 
  2. Place flour in a large bowl and coat the Coppa pieces in flour. Remove the pieces from the flour and set aside. 
  3. Heat olive oil in a large pot and sear the Coppa on all sides, working in batches. Remove from heat and set aside. 
  4. In the same oil, cook the onions for 10-15 minutes and then add the carrots, sautéing for another 5 minutes. 
  5. Add the Coppa back into the pot, along with the Guinness and bay leaf. Season with salt and pepper. 
  6. Let the stew cook and reduce for about 20 minutes to cook off the alcohol and intensify the sweetness of the Guinness. 
  7. Add in enough beef broth to cover the meat. Simmer on the stove for 2 hours, covered, stirring occasionally. 
  8. After 2 hours, add in the potatoes and cook until potatoes are soft, 20-25 minutes. 
  9. Ladle out stew into bowls and garnish with a sprinkle of parsley. ¡Buen provecho!
TOP RECIPES
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method