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. 

Ingredients

• 2 lbs stewing beef
• 2 tbsp vegetable or olive oil
• 2 tbsp flour 
• Salt and freshly ground black pepper
• 1 tsp each cayenne pepper, salt and pepper
• 2 large onions, coarsely chopped
• 3 cloves garlic, roughly chopped
• 2 tbsp tomato paste dissolved in 4 tbsp water
• 1 1/4 c Guinness Stout
• 3 carrots cut into 2 inch pieces 
• 2 stalks celery, chopped
• 1 large baking potato cut into bite sized chunks
• 1 turnip cut into same size pieces as the potato
• 2 parsnips cut into 2 inch pieces
• Sprig of fresh thyme or 1/2 tsp dried thyme
• 2 c beef stock
• Salt and pepper to taste

Directions 

• 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. Do not crowd the beef in the pan - you can do this step in 2 batches (from this step up to the deglazing with Guinness) 
• 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, turnips, parsnips, thyme, 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 at least 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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