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:
- 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.
BEEF AND GUINNESS STEW
Worked this recipe up yesterday and shared with neighbors. They told me it was a keeper and so I share it with you. I am lucky that my local Raleys carries ready made mirepoix If not here is Julesong's recipe for it: http://www.recipezaar.com/119171
Provided by davinandkennard
Categories Stew
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, a big pinch of salt, thyme and a hefty dose of pepper in a bag, add the beef and shake like a mad man.
- Heat the oil in a large pot and little by little brown the stew meat on all sides. Remove and add the mirapoix to the pot. Scrape the bottom to get all the brown goodies off the bottom. When wilted add back the beef. Pour in the bottle of Guinness. When the foam dies down add the button mushrooms, sprigs of fresh thyme and add sufficient beef broth to cover.
- Cover and simmer. Stir occasionally to keep from scortching.
- When the beef is almost tender and the sauce reduced add the rest of the veggies and continue to cook until tender.
- Be careful with the salting as the sauce will concentrate.
Nutrition Facts : Calories 542.1, Fat 21.8, SaturatedFat 5.4, Cholesterol 108.9, Sodium 539.4, Carbohydrate 42.6, Fiber 6.7, Sugar 5.3, Protein 44.2
BEEF AND GUINNESS STEW
Recipe found in Cooking Light March/2010. There isn't one thing we would change...which is rare for us!!
Provided by katie in the UP
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 1/2 tbls oil in a Dutch oven over med high heat.
- Place flour in a shallow dish, sprinkle beef with 1/2 tsp salt; dredge beef in flour.
- Add half of beef to pan; cook 5 minutes turning to brown on all sides.
- Remove beef from pan with a slotted spoon.
- Repeat procedure with remaining oil and beef.
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
- Stir in broth and beer, scraping pan to loosen brown bits.
- Return meat to pan.
- Stir in remaining 1/2 tsp salt, raisins, caraway seeds and pepper; bring to a boil.
- Cover and reduce heat, simmer 1 hour, stirring occasionally.
- Uncover bring back to boil cook 30 more minutes.
- Add vegetables reduce heat to low and cook 30 minutes (cover pan).
- Uncover and simmer 10 more minutes.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 1354.9, Fat 130.3, SaturatedFat 60.5, Cholesterol 190, Sodium 404.9, Carbohydrate 22.2, Fiber 3.9, Sugar 8, Protein 23
GUINNESS BEEF STEW
Make sure to buy large chunks of stew meat. Trim meat of excess fat, and cut into 1 1/2 inch pieces. Be gentle when stirring in the flour in step 3 - the fork tender beef will fall apart if stirred too aggressively. Just a good old-fashioned tasting stew, with a modern upbeat of ingredients, Source: Cooks Country.
Provided by Chef mariajane
Categories Stew
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
- Add remaining 2 teaspoons oil, onions and 1/4 teaspoons salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
- Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, Season wirh salt and pepper, and discard bay leaves. Serve.
- MAKE AHEAD: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned meat the the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
Nutrition Facts : Calories 926.9, Fat 15.1, SaturatedFat 6.3, Cholesterol 193.5, Sodium 370.8, Carbohydrate 75.8, Fiber 8.5, Sugar 10.9, Protein 76.9
CROCK-POT GUINNESS BEEF STEW
This stew takes a little bit more preparation than other recipes before adding into the crock-pot, but it's worth it! You then just let it slow-cook all day and you'll have yourself a thick, hearty and flavorful beef stew at dinnertime. This is a favorite on a cold fall or winter afternoon, great for big family or company!
Provided by Chef Buckwalter
Categories Stew
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Heat oil in large skillet. Toss beef, flour, salt & pepper in zip-lock bag until beef is thoroughly coated. Add to hot oil and sear beef chunks on all sides until browned. Set beef in crock-pot.
- Using same pan, heat additional oil and add vidalia onions, paprika, garlic and sautee until onions translucent and reddish brown. Add red wine (approx. 2 cups or so) and bring to a boil. Cook for approximately 5 minutes and then add about half jar tomato sauce. Sprinkle in thyme and sugar (if necessary), to taste. Bring to a boil once again, cook for another 5 minutes.
- While sauce is cooking, add Worcestershire sauce, celery, shallots, garlic, parsley, bay leaves, carrots, squash & potatoes to crock-pot on top of seared beef. I usually add them in this order. Once tomato-wine sauce is ready, add to crock-pot along with french onion soup and then lastly, the Guinness beer. Gently stir, allowing liquids to reach throughout.
- Cook on high setting approximately 6+ hours, then on low for another 2 hours. Stew should be just about done when meat begins to fall apart upon stirring and also when squash and potatoes have reduced in size. You may need to mash meat with wooden spoon to loosen, if necessary.
- If sauce hasn't thickened enough, add starch (premixed with a little water) to stew, stir and cook on low until it is as thick as desired. If too dry, add more Guinness. Stir in sweet peas (optional), before serving. Enjoy!
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
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