My Kitchen Adventures!

Some years ago I was traveling in Northern Ireland with some "relatives" (that's another story). Northern Ireland is absolutely stunning by the way! I recommend it.

Anyway, this one day we stopped at a small pub where we had Guinness stew. I was sick, had an eye infection and missing my friends and Dublin terribly and the stew was a delicious and comforting dish. So this week I decided to make some myself.

Glass of wine-check!

Fresh Vegetables-check!

Guinness-Check!

It must be said that the recipe turned out deliciously, even though I had a war with my kitchen faucet at one point (the faucet won). 

Guinness Stew Recipe

The Guinness stout beer not only helps tenderize the beef, it also gives a rich malty flavor to this chunky stew. It is also flavored with onions, carrots, garlic, and thyme. The stew may be made on the stove-top or oven.

Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Ingredients:

·         2 pounds lean stewing beef

·         3 Tablespoons oil

·         2 Tablespoons flour

·         Salt and freshly ground pepper and a pinch of cayenne

·         2 large onions, coarsely chopped

·         1 large clove garlic, crushed (optional)

·         2 Tablespoons tomato puree, dissolved in 4 tablespoons water

·         1-1/4 cups Guinness stout beer

·         2 cups carrots, cut into chunks

·         Sprig of thyme

Preparation:

Trim the beef of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. 

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes. 

Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. 

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. 

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley. 

Recipe found HERE.