Beef and Guinness Stew

5 Comments

I am 100% Irish and St. Patrick’s Day doesn’t really get me all excited.   My biggest pet peeve is that just because someone turns something green with food coloring doesn’t make it Irish and where did mint come from?  We never had green food unless it was naturally green like cabbage and mint was not even on the radar.  I understand getting into the spirit of the holiday but it just makes me twitch.  And no, I don’t like corned beef unless it’s in a reuben with a ton of sauerkraut.

Regardless of that, I DO like cooking with Guinness.  This recipe is similar to Irish Beer Stew which I posted in 2010 but this recipe is easier and tastes richer.  The beer really gives food a great flavor and goes so well with beef.   I added the button mushrooms just because I like them so you can leave them out if you aren’t a fan.  I like it with noodles and Mr. Meat Eater likes rice so I make both but serving with potatoes would be more authentic.  I’ve never been a big fan of stew but this is good and flavorful and perfect for your St. Patrick’s Day dinner or any time of year.  Serving it with Irish Soda Bread would be the icing on the cake.

Beef and Guinness

2 lbs lean beef stew meat
2 tbsps vegetable oil
2 tbps flour
1 pinch salt
black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
8 oz button mushrooms, cleaned, optional
2 cloves garlic, minced
2 tbps tomato paste
1 1/2 cups Guinness beer
2 cups chopped carrots
1 sprig fresh thyme
chopped fresh parsley for garnish, if desired

Mix together the flour, salt, pepper, and cayenne together. Dredge beef in flour mixture.

Heat oil in a Dutch oven over medium-high heat.

Add beef and brown on all sides. Add the onions, mushrooms, and garlic.

Stir tomato paste in a small bit of water and stir to combine. Pour into the pan and stir to blend. Reduce heat to medium, cover, cook for 5 minutes.

Pour in half the beer and as it begins to boil, scrape up the bits off the bottom of the pan. Pour in the rest of the beer and add the carrots and thyme.

Cover, reduce heat and simmer for 2 to 3 hours, stirring every now and then.

Taste and adjust seasoning before serving. Garnish with parsley if desired.

Makes 6 servings

Happy Cooking!

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5 thoughts on “Beef and Guinness Stew

  1. I understand where you’re coming from. But, I think it’s a way to identify with Ireland, myself. The Emerald Isle = green. The reason mint comes into it is because mint is green and is a logical flavor to add to a green-colored food. Not that it’s Irish – just that green = Emerald = a link to the Irish. I had a wonderful stout stew in Scotland (just across the Irish Sea from Ireland) that included a puff pastry “lid”. If this resembles that in any way, I’m sure it would be wonderful! (Minus the mushrooms, as you suggested.)

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