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 & 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
QUICK GUINNESS BEEF STEW
Make and share this Quick Guinness Beef Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pat steak dry with paper towels and season with salt and pepper.
- Heat oil in Dutch oven over med-high heat until just smoking.
- Cook beef until well browned all over, 6-8 minutes.
- Transfer to plate.
- Melt butter in now-empty pot.
- Add carrots, parsnips, onions, and 1/2 teaspoon salt and cook until browned, 6-8 minutes.
- Stir in flour and cook until golden, about 1 minute.
- Add broth, beer, and beef, along with any accumulated juices, and bring to boil.
- Decrease heat to med-low and simmer, covered, until beef and vegetables are tender, about 10 minutes.
- Serve.
Nutrition Facts : Calories 487.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 95.2, Sodium 385.5, Carbohydrate 18.6, Fiber 0.7, Sugar 1, Protein 26.3
QUICK GUINNESS BEEF STEW
I love a good beef stew, but sometimes don't have all day to cook it. I decided to make beef stew for my family at the last minute the other day, and they loved this recipe I came up with - the pot was wiped clean by the time they were done! This recipe has fantastic flavor, and a rich broth with the combination of consume' and the Guinness, and the best part is it can be on the table in 45 minutes from start to finish!
Provided by IndyEm
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, salt and pepper in a medium bowl. Coat the stew meat in the flour mixture, reserving the rest of the flour when done.
- Heat oil in a non-stick stock pot. Brown meat on all sides, just until pink on outside is gone.
- Add potatoes, onion, carrots and remaining flour. Stir and cook until vegetables begin to soften.
- Add both cans of Beef Consume' (best if you do NOT add water), and the Guinness.
- Simmer 15-20 minutes, or longer if desired.
- Add peas just before serving, stir to warm them up.
- Delicious when served with crusty bread warm from the oven and butter!
Nutrition Facts : Calories 869.5, Fat 11.5, SaturatedFat 3.8, Cholesterol 108.9, Sodium 1757.2, Carbohydrate 77.6, Fiber 6.4, Sugar 5.9, Protein 51.6
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.
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
QUICK AND EASY BEEF STEW
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
Provided by Heirloom
Categories Stew
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
- Toss the beef cubes in the flour until coated.
- In a soup pot heat the olive oil over medium high heat until the oil blooms.
- Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
- Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
- Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
- Add all three tins of beef broth and bring to a boil.
- Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
Nutrition Facts : Calories 496.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 12, Sodium 20912.2, Carbohydrate 70.2, Fiber 5.1, Sugar 24.2, Protein 24.1
GUINNESS BEEF
This is a modified recipe from one that a friend gave me. This is perfect if you love stew, and the beer is in no way overpowering. It makes the beef nice and tender, in fact you can cut the beef with your spoon. I prefer the potatoes unpeeled, and for carrots I've used baby carrots instead of 3 regular carrots sliced, which works good too. Enjoy with a nice glass of Guinness. I suggest not substituting the Guinness for another beer in this recipe, I've tried it with Blue Moon and it does not work. And use regular Guinness from the bottle, or tap if you're lucky, not Extra Stout or from the can.
Provided by ChefJohnSebastian
Categories Stew
Time 2h40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, crush garlic and slice carrots and potatoes, do not skin.
- Cut meat into small chunks.
- Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
- Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
- Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
- Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
- Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.
Nutrition Facts : Calories 1429.5, Fat 52.8, SaturatedFat 20.4, Cholesterol 222.1, Sodium 443, Carbohydrate 109.6, Fiber 9.6, Sugar 8.7, Protein 77.6
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