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
BEEF AND GUINNESS STEW
Provided by Food Network
Time 40m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes.
- Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.
BEEF AND GUINNESS STEW
Steps:
- Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
EASY GUINNESS STEW
Tasty and delicious this is TRUE! Hubby RAVED about last night too! While surfing the net, combined various recipes or two, HOPE you will find this EASY...DELICIOUS too!
Provided by mickeydownunder
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, ADD 1 Tablespoon of Oil to Beef.
- POUR in Flour, Salt, Black Pepper, Cayenne Pepper; Mix well throught Beef.
- Heat rest of oil in pan and brown Beef; Drain.
- Add sliced onions into oil Beef was browned in and garlic; Cover and cook for 5 minutes on Medium heat.
- POUR 1/2 cup Guinness into pan til boiling and scrape bits of food with a wooden spoon.
- POUR in rest of Stout.
- In a pan big enough, place Beef, Stout Mixture, carrots (chopped fine) and thyme.
- Can be simmered on the stove for 2 hours or in an oven at 150 degrees C/300 F(LOW) for 2 hours; STIR approximately every half hour until meat almost melts in your mouth.
- ENJOY!
- Garnish with Parsley.
Nutrition Facts : Calories 959.6, Fat 25.1, SaturatedFat 6.7, Cholesterol 160, Sodium 497.5, Carbohydrate 52, Fiber 2.9, Sugar 5.2, Protein 61
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