Beef and Guinness Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This makes a large batch of stew (perfect for freezing) Reheats well and gets better by the day. You might want to "halve" the recipe
5 pounds stew beef (no need to use the best cuts, chuck works well) cut into 1½ inch cubes
½ cup all-purpose flour
Salt and freshly ground black pepper
5 tablespoons vegetable oil
3 to 4 large yellow onions, coarsely chopped
2-3 medium carrots and yukon potatoes, cut into 1 inch pieces
Optional: 1lb white mushrooms, halved or cooked bacon, roughly chopped (or both!)
2 12oz bottles (not cans) Guinness Extra Stout
2 cups beef or chicken stock
1 (6 ounce) can of tomato paste
1 tsp brown (could use white) sugar
1 tsp dried thyme leaves, 2 bay leaves
Generous pinch of netmeg
4 bay leaves
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Directions: |
Directions:In a large bowl, toss the cubed meat, flour and some salt and pepper until meat is well coated.
Heat the oil in a large Dutch Oven or stew pot over high heat. When oil is very hot, add the meat all at once (or in batches), stirring occasionally, until browned. Remove the browned meat to a plate and set aside.
Add the onions to the same pot and cook over medium heat until they become translucent, 3 or 4 minutes. Return the
meat to the pot and add mushrooms (bacon), stout, stock, sugar, thyme, nutmeg and bay leaves. Lightly add salt and pepper.
Bring to a boil, then reduce the heat, cover and simmer gently for 2 hours, stirring occasionally. Can also be made using a slow cooker.
Recipe does not traditionally include vegetables, but carrots, celery, potatoes can be added at the end. Also, you may want to thicken the gravy with some flour before serving, or serve over mashed potatoes and don't forget the soda bread. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:about 4 hours start to finish |
Personal
Notes: |
Personal
Notes: Lindsay made this for St Patrick's day dinner and it was hearty and delicious topped with a spoonful of creamy horseradish sauce and served with Irish Soda Bread or a
crusty loaf
There are variations in making the stew, for instance, brown sugar vs white sugar, chicken broth vs beef broth, mushroom or bacon which all create subtle differences in the flavor, but do use bottled brew. FYI: It was long ago believed that bottled Guinness was particularly rich in iron and it was drunk by pregnant women, invalids and the elderly as a sort of cure all (mostly debunked by modern medical science).
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