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Beef and Guinness Stew

Beef and Guinness stew is a well-liked Irish dish; particularly through the colder months of the winter. There are completely different cuts of beef suitable for this dish, nevertheless stewing beef works very well and is fairly inexpensive.

A great beef inventory is essential on this stew. Beef bones make a fabulous base stock for soups and stews. When you have the time, make up a batch of your own and freeze it; that manner whenever you want it, you only need to defrost it in a single day. There are good varieties out there from most supermarkets these days.

Cook and Rate

Cast your vote for Irish Stew

A Pint of The Black Stuff

A conventional Irish Tradition

Guinness (a black stout) is commonly used in Ireland as an accompanying culinary delight to enhance richness, flavour and thickness in sizzling pots, stews and casseroles to adding debt to sausages, black puddings and flat breads, from native village nook cafes to top notch hotel city restaurants.

On the 17th of March every year, pubs and restaurants throughout the emerald Isle will advertise their Guinness laden wares in celebration of St Patrick's day: from Guinness Oysters to Guinness Stew to Guinness Beef Steaks.

Under no circumstances is the celebration of this great day distinctive to Ireland; wherever there are descendants of the Irish isle (from New York to Australia) you will see an enormous party on the 17th of March. Most certainly with traditional Irish dishes and gallons of the black stuff and of course the usual craic parading via the streets.

Easy, slow cooked, one-pot recipes

Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of recent York City's Ouest and 'Cesca

Easy to make and feeds a family crowd

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You will want

This recipe serves six folks. You will need the next.

2 Ibs of stewing beef lower into medium chunks

olive oil for frying

2 massive onions sliced into quarters

2 crushed garlic cloves

four large carrots peeled and minimize into chunks

1 sliced pink pepper

6 potatoes peeled and cut into chunks

330 ml of Guinness

500 ml of beef stock

1 tbs of tomato puree

1 tbs of Worcestershire sauce

2 tbs plain flour

2 bay leaves

3 to four thyme sprigs (elective)

chopped parsley to serve

salt and pepper to season

Method:

Put the beef into a clean freezer bag, add in the flour with a pinch of salt and pepper. Shake to coat the beef evenly with the seasoned flour.

Heat the olive oil in a big saucepan on a medium setting, toss within the beef and brown.

Once the beef is nice and brown, add the crushed garlic, onions and red pepper. Cook for a few minutes until the onions and pepper are softened.

Add the puree and the Worcestershire sauce, stir to combine. Cook for a couple of minutes.

Pour within the Guinness. Bring to a simmer. Stir nicely to take away all the bits from the underside of the pot. Simmer gently for 15/20 minutes.

Pour within the beef stock. Bring back to a simmer. Simmer for 30 minutes.

Add in the potatoes, carrots, bay leaf and thyme sprigs.

Bring to the boil, reduce the heat; cowl and simmer for 1 to 1 1/2 hours, until the beef is deliciously tender and the vegetables are cooked.

Remove the bay leaves.

Season to taste and sprinkle over a litte chopped flat leaf parsley.

To accompany this dish...

Serve this succulent beef and Guinness stew with a glass of cool stout. If you don't care an excessive amount of for stout opt for a glass of full bodied purple wine, serve at room temperature in an giant open wine glass. If you cannot resist a good helping of gravy, you might have some slices of crusty white bread or fresh crisp rolls to mop up the leftovers. In fact the other option is you simply seize a spoon and dig in.

Cook's Tips

The concept behind the freezer bag or a clean plastic bag to coat the beef in the flour, is simply mess control and more importantly it really works a treat.

The added flour helps thickens the gravy without any fuss.

Browning the meat seals within the juice, thusly conserving the meat tender and juicy.

Adding the onions, garlic and peppers after sealing the beef prevents the meat from taking on too strong a flavor from these pungent ingredients, permitting the flavors to seep into the gravy adding a milder flavour and never over ruling the succulent meat.

The puree provides slightly dept and colour to the dish plus a again ground flavour.

Worcestershire sauce compliments most meats, particularly beef and adds a richness to the gravy.

Adding the Guinness first intensifies the flavor of the stout within the dish and permits the alcohol content material to evaporate because it simmers.

Removing the bits on the bottom of the pot into the sauce adds much more flavor and also for the extra novice cook, prevents burning the bottom of the pot.

Adding a very good volume of stock will cook your meat and vegetables evenly and leave a great portion of liquid which can lead to plenty of gravy.

The stock will cut back and thicken to a rich gravy. There's nothing worse than including water to a stew, because you've gotten misjudged the quantity of stock you will want. The result: the flavor is diluted and the richness misplaced.

The potatoes and carrots must be chunky to prevent the vegetables disintegrating into the gravy and changing into little chucks of mush.

Bay leaf loves soups and stews.

Thyme loves meat and potatoes.

Parsley adds a little flavour and color.

Author
Gabriel Wilson

9 years in the past from Madeira, Portugal

There's nothing better than a hearty stew. Bon appetit.

chspublish

9 years ago from Ireland

Though I'm Irish I should confess I do not normally put Guinness in stews, however your recipe appears to be like scrumptious with it. I have had it prior to now and it does make a difference to the flavour. Good eating.

Emma

9 years ago from Houston TX

Nice hub.guess you might be an excellent cook.This text actually made my mouth watery.

9 years in the past from Wales

Another great recipe to bookmark, casn't wait to attempt it out.

Useful/up for this one.

Thanks for sharing

Take care

Eiddwen.

Jill Spencer

Sounds nice. Thumb up! --DF

CYBERSUPE

9 years in the past from MALVERN, PENNSYLVANIA, U.S.A.

Hi Gabriel, this recipe actually sounds so good. A must try. Thanks

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