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Guinness Stew Recipe

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This recipe for Guinness Stew, by , is from In the Kitchen with Swann Keys , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cass Cavanaugh


2 pounds stew beef
cup extra virgin olive oil
2 cups onion, chopped
2 tablespoons tomato paste
2 tablespoons minced garlic
cup flour
cup Guinness
2 cups chicken broth
2 cups beef broth
Couple sprigs of thyme
2 pounds Yukon Gold potatoes
1 cup frozen peas
1 cup carrots
1 cup savoy cabbage
Salt and pepper

Brown meat in olive oil and set aside (approximately 8 minutes). Add another couple tablespoons of olive oil and add onion, garlic and tomato paste. Cook until thick. Add flour and stir until thick. Deglaze pot with Guinness beer, add broths and thyme. Bring to boil and reduce heat to simmer. Simmer one hour. After an hour stir in potatoes and carrots. Simmer for 12 minutes. Add cabbage and peas and simmer for an additional 5 minutes.

Personal Notes:
Personal Notes:
Cass makes this every St. Patty's Day. It is always a hit. Cass serves with Cheddar scones.




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