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!

Irish Beer Stew

2 Comments

I am not a fan of stew at all but DH loves it so I suffer through it once in awhile.  This recipe is really flavorful and has veggies that I love which makes it easier for me to eat, LOL!

This recipe is great for your St. Patrick’s Day meal or any time of the year.  Guinness is the choice of beer but you can use any brand of Irish stout, such a Murphy’s, etc.  I use more mushrooms and potatoes than called for in the recipe.

Irish Beer Stew

2 tsps vegetable oil
1 lb beef stew meat
2 tbsps flour
1 onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups beef broth
12 ozs. Irish Stout beer
4 cups sliced carrots
2 large potatoes, diced
1 tbsp cornstarch
1 tbsp cold water
1/4 cup chopped fresh parsley, optional

Over medium-high heat, heat oil in a Dutch oven.  Place flour and beef cubes in a ziplock bag and shake until cubes are coated with flour. Fry beef cubes in the hot oil until browned on all sides. Remove from pot.

Saute the onions, mushrooms, and garlic in the same pot until tender, about 2-3 minutes. Do not remove from the pot.

Return the beef to the pot and add the tomato paste, beef broth, beer, potatoes, and carrots. Cover and simmer over low heat for 1 hour ~ you can let it go longer, just make sure it’s not sticking to the pot.

Mix together the cornstarch and cold water and stir into stew. Continue simmering until thickened.

Sprinkle stew with parsley if desired and serve.

Makes 6-8 servings.

Happy Cooking!