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
Steps:
- Gather the ingredients.
- In a large saucepan or Dutch oven over medium heat, cook the bacon, turning, until lightly browned.
- In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss until well coated.
- Add the beef and onions to the bacon and continue cooking, frequently turning, until beef and onions are browned.
- Add the garlic and cook, stirring, for 1 minute longer. Then add the carrots, stout, and broth.
- Stir in the tomato paste and Worcestershire sauce.
- Add the bay leaf and bring to a boil.
- Reduce heat to low, cover, and cook at a low simmer for 1 1/2 to 2 hours, or until beef is very tender.
- Add the thyme and potatoes to the beef mixture and bring to a boil.
- Cover, reduce heat and simmer for about 30 minutes longer, or until potatoes are tender.
- Stir in the parsley and add salt and pepper, to taste. Cook for 5 minutes longer.
Nutrition Facts : Calories 181 kcal, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 426 mg, Sugar 5 g, Fat 3 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 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.
TRADITIONAL BEEF IN GUINNESS STEW
I got this recipe off of an Irish tourism website. I've made it several times and every time it is a huge hit. The cider and Guinness combo is what makes it unique. It's excellent by itself or served with a little champ and soda bread.
Provided by Banriona
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the beef into chunks and dice the onions and carrots.
- Toss the beef in the flour and fry quickly in hot fat.
- Remove the beef and fry the onions until transparent.
- Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :).
- Bring just to the boil. Reduce the heat and bring to a very gentle simmer.
- Cover closely, and cook for 1.5 to 2 hours.
- Check that the dish does not dry out. Add more water if necessary.
- Garnish with a little chopped parsley.
Nutrition Facts : Calories 684.2, Fat 36.6, SaturatedFat 14.5, Cholesterol 147.6, Sodium 137.8, Carbohydrate 22.3, Fiber 1.9, Sugar 3.7, Protein 40.3
JAMIE OLIVER - BEEF AND GUINNESS STEW
I've posted a version of this same recipe but with dumplings. I wanted to add the stew alone so that the nutrition info would be calculated without the dumplings in case anyone needed that. :)
Provided by Chesska
Categories Meat
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F.
- In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
- Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
- Let the stew bubble away in the oven for two hours.
Nutrition Facts : Calories 898.4, Fat 10.9, SaturatedFat 4.7, Cholesterol 145.2, Sodium 1072.9, Carbohydrate 54.5, Fiber 1.6, Sugar 2.8, Protein 59.8
BEEF & STOUT STEW WITH CARROTS
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium
BEEF & GUINNESS STEW WITH BACON DUMPLINGS
Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h30m
Number Of Ingredients 18
Steps:
- First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
- Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
- Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.
Nutrition Facts : Calories 800 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 1.9 milligram of sodium
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