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
GUINNESS STROGANOFF
Make and share this Guinness Stroganoff recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy saucepan on high heat.
- Add the meat and cook for 3-4 minutes, turning often.
- Add the red onions, mushrooms, dill, salt, pepper, garlic powder, and Worcestershire sauce; simmer for 3-4 minutes.
- Add the Guinness, brown sugar, nutmeg, brown gravy, sour cream, and burgundy; bring the mixture back to a simmer.
- Add the cornstarch/water mixture, and simmer for 5 minutes.
- Serve over egg noodles with a large dollop of sour cream per serving.
- YUM!
Nutrition Facts : Calories 840.8, Fat 37, SaturatedFat 16.1, Cholesterol 99.6, Sodium 1121.6, Carbohydrate 45.6, Fiber 1.2, Sugar 9.1, Protein 30.8
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.
POTATO LEEK SOUP WITH BEER BRATWURST
A rich creamy potato soup infused with Chocolate Stout. Beer Bratwursts braised in Stout are served with the soup. The Potato Leek Soup can be served as a Main coarse.
Provided by Potagekempcc
Categories German
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
- Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
- Add wine and reduce by one-half.
- Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
- Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
- Serve soup in warm bowls.
- Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
- *Chef's Note: The Stout should be room temperature.
Nutrition Facts : Calories 1978.1, Fat 147.9, SaturatedFat 79.8, Cholesterol 477, Sodium 2952.6, Carbohydrate 104.8, Fiber 10.3, Sugar 18.2, Protein 40.4
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