Wednesday, March 18, 2009

Guinness Beef Stew



Yesterday was St. Patty's Day and I felt like getting into the spirit of the holiday by cooking something Irish. I don't know exactly how Irish this stew is...just because of the Guinness? Works for me!

I looked at several recipes and decided to use
this recipe for Beef and Guinness Stew as my inspiration. The original ingredient list is below with my changes noted in italics.

Ingredients

  • 2 lbs stewing beef
  • 2 tbsp vegetable or olive oil
  • 2 tbsp flour I used about 1 tbsp
  • Salt and freshly ground black pepper
  • Pinch of cayenne Since I omitted the flour, I used more than a pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 garlic clove, minced Just 1 clove? I used 3
  • 2 tbsp tomato paste dissolved in 4 tbsp water
  • 1 1/4 c Guinness Stout
  • 1 tsp sugar
  • 2 c carrots cut into 2 inch pieces I used 3 carrots
  • Added: 1 stalk celery, chopped
  • Added: 1 large baking potato, cut into bite-sized chunks
  • Sprig of fresh thyme or 1/2 tsp dried thyme
  • 1 1/2 c beef broth I used 14.5 oz (a full can) since I added potatoes to the stew
  • Chopped parsley for garnish I completely forgot about this
Directions (for the original directions, see the link above)
  • Toss beef with 1 tbsp olive oil, salt, pepper, flour, and cayenne (the amount is up to you and how much heat you like)
  • Heat the other tbsp olive oil in a saute pan. Add beef and brown on all sides, about 6-7 minutes.
  • Add garlic and onions, saute 2 minutes.
  • Add tomato paste mixture, cover and let simmer 5 minutes.
  • Transfer beef to a large pot or Dutch oven.
  • Pour half of the Guinness into the saute pan where the beef cooked. Scrape up any brown bits and bring to a steady simmer for 5 minutes.
  • Pour Guinness from the saute pan and the rest of the Guinness over the beef.
  • Add carrots, celery, potatoes, thyme, sugar, and broth. Stir and adjust seasonings.
  • Cover and cook over medium-low heat (just at a nice simmer) for 1 hour 15 minutes, stirring every 20 minutes or so.
  • Adjust salt and pepper, and simmer partly uncovered for another hour.
  • Adjust salt and pepper and serve.
Jon said he liked this better than the really good beef stew with herbed dumplings I made on New Year's Day. I'd rate them as equally good. They were both hearty and delicious, but this Guinness stew had a richer taste and a good kick from the cayenne.
This stew isn't just for St. Patty's day - I'll be making this one again soon before the weather turns too warm!

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1 comment:

jessy said...

I LOVE Guinness anything. Hubby has been asking for stew...I'll give this a try. It looks great!