TRADITIONAL IRISH GUINNESS STEW
A lovely, heart warming food - perfect for those cold, rainy winter days. My grandmother used to, and still does make this one for me when I go over to Ireland to see her. She's 81. It's easy to make and certainly makes a change to regular stew. PS: To those of you worried about alcohol, there is no alcohol left in this recipe once it is cooked - alcohol evaporates more quickly than water, thus this recipe is non-alcoholic.
Provided by girl-razor
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
- Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
- Preheat oven to 325°F or 160°C.
- Drain the meat and keep the marinate to one side for later.
- On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
- Cover the beef cubes in the flour and set aside.
- In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
- Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
- Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
- Add the vegetables to the casserole dish followed by the marinate and beef stock.
- Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
- Taste occasionally, and if it is too sharp you can add sugar to cut the taste.
BEEF AND GUINNESS STEW
RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.
Provided by Nagi | RecipeTin Eats
Time 3h10m
Number Of Ingredients 14
Steps:
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g
ULTIMATE GUINNESS® BEEF STEW
This is an Irish beef stew made with Guinness®. This stew is very hearty and begs for a good sopping bread.
Provided by dad2twins
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
- Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot.
- Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 39.4 g, Cholesterol 79.8 mg, Fat 13.7 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 4.1 g, Sodium 113.7 mg, Sugar 6.5 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
IRISH STEW WITH GUINNESS
This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!
Provided by ElvisPresley99
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
Nutrition Facts : Calories 713.5, Fat 18, SaturatedFat 5.9, Cholesterol 70.7, Sodium 1138.8, Carbohydrate 69.6, Fiber 7.2, Sugar 8.2, Protein 31.4
BEEF & GUINNESS STEW
The benefit of skirt steak is that it's leaner than many other cuts of beef, plus it's high in the mineral zinc, which we need to keep our hair, skin and nails nice and healthy - triple win!
Provided by Jamie Oliver
Categories Healthy dinner ideas Super Food Family Classics Beef Stew Steak Kale
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- In a large pan, cover the pearl barley with plenty of cold water and leave to soak.
- Put a large casserole pan on a medium-high heat with 1 tablespoon of oil and the whole pickled onions. Peel and quarter the regular onion, then pull the quarters apart into petals and add to the pan.
- Stir regularly while you wash and trim the carrots and celery and slice both ½cm thick at an angle. Stir them into the pan, then strip in the thyme leaves.
- Cook and stir for 10 minutes, while you peel the swede and chop it into 3cm chunks, and finely chop the dried porcini. Stir both into the pan, then slice the beef 3cm thick and add that, too.
- After a couple of minutes, pour in the stock and Guinness. Bring up to a simmer, cover with a scrunched sheet of wet greaseproof paper, and cook in the oven for 1 hour.
- Remove the paper, then cook the stew for another hour, or until the meat is tender.
- Drain the pearl barley and re-cover with boiling water, then cook according to the packet instructions.
- Pick through your greens, discarding any tough stalks, and steam in a colander or sieve above the pearl barley for the last 10 minutes.
- Reserving a little cooking water, drain the pearl barley and return it to the pan, grate over the cheese, add the English mustard and a splash of the reserved water, and mix together.
- Taste the stew and season to perfection, then serve up with the mustard pearl barley and the freshly steamed greens on the side.
Nutrition Facts : Calories 576 calories, Fat 9.9 g fat, SaturatedFat 2.3 g saturated fat, Protein 39.8 g protein, Carbohydrate 82.3 g carbohydrate, Sugar 16.3 g sugar, Sodium 1.5 g salt, Fiber 6.1 g fibre
IRISH BEEF STEW WITH GUINNESS STOUT
Make and share this Irish Beef Stew With Guinness Stout recipe from Food.com.
Provided by JANIC412
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
- Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
- Add the onion and cook for a few minutes until it is clear.
- Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
- Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
- Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
- Check for the salt and pepper before serving.
Nutrition Facts : Calories 562.7, Fat 17.3, SaturatedFat 5.5, Cholesterol 145.2, Sodium 405.1, Carbohydrate 25.8, Fiber 2.6, Sugar 4.3, Protein 53
IRISH BEEF STEW WITH GUINNESS® BEER
St. Paddy's Day done right: Meat, potatoes, and Ireland's best beer. I tossed some parsley on it at the end b/c I happened to have some. Not necessary.
Provided by Man Tested Recipes
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 23.6 g, Cholesterol 76 mg, Fat 25.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 9.3 g, Sodium 362.9 mg, Sugar 1.4 g
GUINNESS IRISH BEEF STEW
Make and share this Guinness Irish Beef Stew recipe from Food.com.
Provided by Bigmama 24
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add diced beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl.
- (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
Nutrition Facts : Calories 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7
TRADITIONAL IRISH BEEF AND GUINNESS STEW
Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.
Provided by Kimberly Killebrew
Categories Main Course Main Dish
Time 2h50m
Number Of Ingredients 20
Steps:
- Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
- Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
- Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
- Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
- Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.
Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
GUINNESS BEEF STEW
A family favourite. The Guiness mellows during the cooking to produce a yummy gravy. I do like Queen Dragon Mum's idea of adding the molasses if you don't like prunes as that takes the edge off the Guiness too.
Provided by JustJanS
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat your oven to 180c.
- Heat the oil in a frying pan and brown the beef all over.
- Remove the beef to an oven proof casserole dish.
- Add the garlic and onions to the frypan and cook'til the onion is soft.
- Add the sugar and stir until caramelised.
- Remove to the casserole dish.
- Add the carrots and bay leaf to the casserole too.
- Dissolve the stock cubes and flour in the water and add to the frypan with the Guinness.
- Heat until the mixture boils and thickens.
- Pour over the meat in the casserole and stir to combine.
- Cover the casserole, and cook in the oven for 1 hour.
- Add the prunes and cook for a further 30 minutes.
Nutrition Facts : Calories 377.3, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.3, Sodium 555.5, Carbohydrate 54, Fiber 3.6, Sugar 17.6, Protein 5.2
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
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.
AN IRISH GUINNESS BEEF STEW
Oh wow! Cook this thick and hearty stew recipe on a cold winter day and you will have one delicious dinner. Guinness and wine at a lot of depth of flavor to this stew. The stew cooks to a nice thick gravy and we loved the process of cooking the potatoes, carrots, and onions. Make sure to have some nice, crusty bread on hand to...
Provided by Racquel Sweeney
Categories Other Main Dishes
Time 2h50m
Number Of Ingredients 17
Steps:
- 1. In a small bowl add in the flour and a pinch of salt and pepper. Flour lightly the pieces of beef to seal in the flavour.
- 2. Heat olive oil in a large pot over medium heat. Brown the beef stew using tongs to turn the pieces over.
- 3. If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
- 4. Add beef stock.
- 5. Add Guinness.
- 6. Add wine.
- 7. Add tomato paste, sugar, and thyme.
- 8. Add Worcestershire sauce and bay leaves.
- 9. Stir to combine and bring to the boil. Reduce heat let simmer for 2 hours; stirring occasionally. NOTE = You may need to add more liquids. Take into consideration how many cups of vegetables you are adding or whether you want a thicker stew or a soup texture; "we like thicker stew" so I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
- 10. While the meat and stock are simmering, prepare the veg. Melt the butter in a large frying pan over medium heat. Add potatoes, onion, and carrots. Remember the potatoes will reduce half the size so be sure to double the volume.
- 11. I cooked the veg for about 30 minutes until they were tender and started to turn a little brown. Do not cover otherwise the veg will steam instead of browning.
- 12. Add the brown vegetables to the stew.
- 13. Let simmer for about 20 minutes. Add more salt and pepper to taste. This is a great stew to make ahead of time to let the flavours blend overnight. Or if you can't wait have on the night excellent as well too ... :)
More about "guinness irish beef stew food"
IRISH BEEF STEW WITH GUINNESS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
Estimated Reading Time 6 mins
- Season the beef with half of the amount of salt and pepper, dust with the flour shaking the excess off, then fry the beef in the pan until brown.
- Peel and chop the onions roughly, the potatoes, carrots, celery and parsnips can be cut into big chunks, and the garlic chopped finely.
IRISH GUINNESS BEEF STEW RECIPE - IRISHCENTRAL.COM
From irishcentral.com
Estimated Reading Time 2 mins
GUINNESS BEEF STEW | NEIGHBORFOOD
From neighborfoodblog.com
Reviews 1Servings 6Cuisine IrishCategory Soups & Stews
- In a large frying pan over medium heat, melt 1 Tablespoon of the butter. Add bacon and shallots. Cook until golden brown then use a slotted spoon to transfer to a large baking dish or dutch oven. Do not drain fat.
- In the same skillet, add the beef, season generously with salt and pepper, and cook until browned on all sides. Transfer beef to the dutch oven, again keeping all of the fat in the skillet.
- Add the carrots to the skillet, season with salt and pepper, and cook for about 3 minutes, then add them to the dutch oven.
TRADITIONAL IRISH BEEF AND GUINNESS STEW - FOODIE FORAY
From foodieforay.com
5/5 (1)Category Succulent SoupsCuisine Comfort FoodTotal Time 1 hr 40 mins
- Assemble equipment: Dutch oven or heavy pot, wooden spoon, measuring cups and spoons, bowls for ingredients. Cut bacon, clean and slice mushrooms, dice onion, peel and mince garlic, peel and chop carrots, wash and chop celery, measure and separate all ingredients.
- Dry cook mushrooms over medium heat in a cast iron Dutch oven 2-3 minutes until tender and fragrant. Stir often with a wooden spoon to avoid sticking. Remove from pot and set aside.
- Increase heat to high and add 2 tablespoons of olive oil to the same pot. Cook stewing beef, stirring frequently, until all pieces are browned (about 5 minutes). Remove beef and juices from pot and set aside.
IRISH BEEF STEW - 4 SONS 'R' US
From 4sonrus.com
5/5 (4)Total Time 2 hrs 30 minsCategory Dinner, Main Course, SoupCalories 579 per serving
- In a large Dutch oven, or other heavy bottomed (oven safe) soup pot, heat 2 tablespoons of oil over medium high heat.
- Once the oil's hot, add in half of the beef. Cook the beef, stirring occasionally, about 10 minutes or until browned on all sides. Using a slotted spoon, remove the beef to a waiting plate. Set aside. Repeat for the remainder of the beef.
- Add the remaining tablespoon of oil to the pot, and heat over medium high heat. Add the onions & celery to the pot, and cook stirring occasionally until the onions are translucent.
- To the pot add the flour, garlic, tomato paste, thyme, salt & pepper. Stir everything together to combine and let the mixture cook for about a minute.
IRISH BEEF STEW RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 6 hrs 30 minsCategory Beef
- Season the beef all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef in batches, turning once, until browned, 6 to 8 minutes total. Transfer the beef to a plate as cooked.
- Stir the onion into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until golden, about 6 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the carrots, potatoes, beer, and stock. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Increase the heat to high.
- Stir the flour together with 2 tablespoons cold water, then whisk into the simmering liquid. Simmer the brisket, uncovered, until the liquid is slightly thickened, about 10 minutes. Season with salt and pepper to taste, then serve.
GUINNESS BEEF STEW RECIPE (IRISH STEW) - OLIVIA'S CUISINE
From oliviascuisine.com
Cuisine IrishCategory Main CourseServings 8Calories 541 per serving
- In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.
- Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.
- Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.
- Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
IRISH BEEF & GUINNESS STEW RECIPE - THE FOOD BLOG
From thefoodblog.net
4.9/5 (12)Total Time 2 hrs 45 minsCategory Main CourseCalories 423 per serving
- Brown the meat on all sides in the heated oil, a few pieces at a time, removing the browned pieces to a plate. Add more oil if required.
GUINNESS IRISH STEW - KEVIN IS COOKING
From keviniscooking.com
5/5 (11)Total Time 2 hrs 45 minsCategory Dinner, MainCalories 415 per serving
- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
- Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
- Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
GUINNESS BEEF STEW RECIPE | AUTHENTIC IRISH BEEF STEW
From askchefdennis.com
5/5 (47)Category EntreeCuisine IrishCalories 619 per serving
- Heat oil in a heavy-based wide pot over high heat (I used my All-Clad 6 qt 5 ply pot). Add beef and brown the pieces well on all sides. Remove and place on a plate until needed.
SLOW COOKER IRISH BEEF STEW RECIPE - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Category DinnerEstimated Reading Time 2 mins
- In a medium frying pan, on low heat, sear both side of the stew beef. Once it is lightly seared, place the beef on the bottom of the crock pot.
- Add seasonings to the beef, and then cover with potatoes, then carrots, celery, parsnip, and onion.
- Pour the beef stock and the Guinness on top of the meat and vegetables. Cover with lid, and let cook on high for about 3-4 hours, until the meat is soft.
- Add in the cornstarch, stir, and let rest for about 20-30 minutes to thicken. You can lower heat and keep warm if necessary.
GUINNESS IRISH BEEF STEW - THE ULTIMATE COMFORT FOOD ...
From baconismagic.ca
Estimated Reading Time 6 mins
- Heat a heavy bottomed stock pot or dutch oven over medium high heat. Heat 2 tablespoons canola oil until it shimmers . Once hot brown beef on all sides, you may have to do this in batches so you don't crowd the pot. Ensure it is well browned, it should take 8-10 minutes. Set aside.
- Heat two more tablespoons of canola oil over medium heat, add onion and cook 1 minute, add garlic and cook 30 seconds or until you can smell garlic flavour. Add carrots, parsnips, celery, cook two minutes. Add tomato paste and cook one minute.
IRISH BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
3/5 (4)Total Time 3 hrsServings 8
- 2. Add onions and 1 tablespoon reserved drippings to Instant Pot. Cook until browned, about 3 minutes. Add tomato paste and cook, stirring constantly, until onions are coated, about 1 minute. Add flour and cook until evenly coated and toasted, about 1 minute. Add Guinness and cook until thickened and reduced, about 3 minutes. Add 2 cups broth, carrots, celery, garlic, thyme, potatoes, and browned beef and bacon.
- 3. Cover Instant Pot and turn valve to SEAL. Set Instant Pot to MANUAL. Choose HIGH PRESSURE for 20 minutes (it will take 15 minutes to come to pressure). Quick-release pressure (should take about 5 minutes) and uncover. Stir in mustard.
IRISH RECIPES: GUINNESS BEEF STEW - DRAGON IN YOUR POCKET
From dragoninyourpockettravel.com
Cuisine British, IrishCategory Dinner, Lunch, Main CourseServings 6Calories 430 per serving
- Scrape (remove outer layer) carrots, then chop carrots and potatoes into roughly same-size pieces. Combine in a separate bowl and set aside.
DUTCH OVEN IRISH BEEF STEW RECIPE (WITH GUINNESS)
From whereismyspoon.co
4.5/5 (2)Calories 629 per servingCategory Beef, Pork And Lamb
- Cut the beef chuck into cubes, about 3 cm/ 1.2 inches. Place them on paper towels and pat them dry with more paper towels. Place the flour in a large bowl, add some salt and pepper, and mix well. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour.
- Heat about 1 tablespoon of the oil in a large Dutch oven over high heat. Add some of the beef cubes and brown all over, this will take about 5 minutes per batch. Remove onto a plate and repeat with the remaining beef. I usually brown the beef in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.
- While the meat browns, halve and slice the onions the vegetables. Set aside. Finely chop the garlic, slice the carrot and the celery. Set aside separated from the onions.
- Add the remaining oil to the pot and lower the heat to medium. Add the onions and cook for about 3 minutes until softer. Stir often. Add the garlic, carrot, and celery, and cook for another 5 minutes.
IRISH BEEF STEW - TENDER STOVE TOP BEEF ... - MAD ABOUT FOOD
From madaboutfood.co
5/5 (3)Total Time 3 hrs 15 minsCategory DinnerCalories 470 per serving
- Dice onion and mince garlic. Heat oil over medium heat in a large heavy bottom pot like a dutch oven. Add the stew beef to the pot along with the salt. Cook beef, stirring occasionally until seared on all sides.
- Remove meat from the pot and add butter, diced onion, and minced garlic to the pot along with the smoked paprika and black pepper. Sauté until the onions and garlic are soft and fragrant, 3-5 minutes.
- Add the beef back into the pot along with the beef broth, 12oz beer, and tomato tomato paste. Stir to mix. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Simmer for 2 hours stirring occasionally.
- While the stew simmers, peel and slice carrots into rounds and quarter potatoes. When the stew has simmered for 2 hours, add the carrots and potatoes into the pot. If your stew seems too thick you can add in 1-2 cups of water.
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