Quick Guinness Beef Stew Recipes

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.

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.

Steps:

• Mix flour, salt and pepper in a medium bowl. Coat the stew meat in the flour mixture, reserving the rest of the flour when done.
• Heat oil in a non-stick stock pot. Brown meat on all sides, just until pink on outside is gone.
• Add potatoes, onion, carrots and remaining flour. Stir and cook until vegetables begin to soften.
• Add both cans of Beef Consume' (best if you do NOT add water), and the Guinness.
• Simmer 15-20 minutes, or longer if desired.
• Add peas just before serving, stir to warm them up.
• Delicious when served with crusty bread warm from the oven and butter!

Steps:

• Pat steak dry with paper towels and season with salt and pepper.
• Heat oil in Dutch oven over med-high heat until just smoking.
• Cook beef until well browned all over, 6-8 minutes.
• Transfer to plate.
• Melt butter in now-empty pot.
• Add carrots, parsnips, onions, and 1/2 teaspoon salt and cook until browned, 6-8 minutes.
• Stir in flour and cook until golden, about 1 minute.
• Add broth, beer, and beef, along with any accumulated juices, and bring to boil.
• Decrease heat to med-low and simmer, covered, until beef and vegetables are tender, about 10 minutes.
• Serve.