GUINNESS® IRISH STEW
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Provided by mycocinamykitchen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h35m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g
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.
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
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
LOZ'S SLOW COOKED IRISH GUINNESS STEW
This is an all time favourite! NB (Including some review suggestions - THANKS!): #1 If you prefer fresher veggies (not the stew soaked kind), leave the celery, carrots and potato until the last 1.5 hours. #2 Pumpkin and sweet potato are nice in this too. (try not to exceed the level of the liquid) #3 As a poster suggested: throw some peas and / or corn kernels in at the end to freshen the stew #4 Dumplings can be added #5 Leave out the potatoes and serve on a bed of Mash - fab idea thanks! :) #6 Making a roux to thicken is also a good idea! #7 Enjoy!!! :)
Provided by Delicious Bits
Categories Stew
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
- Caramelise onions in butter and sugar in a saucepan then add to cooker.
- Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
- After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
- Sometimes you may need to add a bit more brown sugar if it has a bitter taste.
Nutrition Facts : Calories 927.8, Fat 10.7, SaturatedFat 5, Cholesterol 15.3, Sodium 624.1, Carbohydrate 123.1, Fiber 18.3, Sugar 12, Protein 15.3
GUINNESS BREAD - STOREHOUSE RECIPE
This recipe is from the Guinness Storehouse, St. James Gate, Dublin, Ireland This recipe calls for "Guinness Draught," please do NOT use Guinness Extra Stout or Guinness Foreign Extra Stout in this recipe. Do not use "instant oatmeal" "Old Fashioned" (or quick cooking) oatmeal works best.
Provided by Dee514
Categories Breads
Time 55m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- In a large bowl, mix all the dry ingredients and the butter until the dough is the consistency of breadcrumbs.
- Add the milk, black treacle, and Guinness Draught, mixing until you get a wet dough.
- Place dough in a greased bread tin, and bake in a preheated (170C/338F) oven for 40-45 minutes.
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