GUINNESS® IRISH STEW
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Provided by mycocinamykitchen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h35m
Yield 10
Number Of Ingredients 15
Steps:
- Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
- Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
- Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
- Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
- Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
- Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
IRISH BEEF STEW WITH GUINNESS STOUT
Make and share this Irish Beef Stew With Guinness Stout recipe from Food.com.
Provided by JANIC412
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
- Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
- Add the onion and cook for a few minutes until it is clear.
- Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
- Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
- Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
- Check for the salt and pepper before serving.
Nutrition Facts : Calories 562.7, Fat 17.3, SaturatedFat 5.5, Cholesterol 145.2, Sodium 405.1, Carbohydrate 25.8, Fiber 2.6, Sugar 4.3, Protein 53
GUINNESS IRISH BEEF STEW
Make and share this Guinness Irish Beef Stew recipe from Food.com.
Provided by Bigmama 24
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add diced beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl.
- (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
Nutrition Facts : Calories 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7
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