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.
- 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
- 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.
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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