An Irish Guinness Beef Stew

Racquel Sweeney

By
@racquelsweeney

This is a handy dinner you can prepare the night before, especially for us working mothers. When I'm on nights I would have this pre-made for the next day all I have to do is heat and serve. Now coming into them long winter dark evenings this stew will hit the spot for all the family. Hope you like and enjoy.... :)


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Comments:

Serves:

6

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh wow! Cook this stew up on a cold winter day and you will have one hearty (and delicious) dinner. I loved the mix of Guinness and Merlot ... gave this stew wonderful flavor. Make sure to have some nice, crusty bread on hand to serve too.

Ingredients

2 Tbsp
olive oil
1 & 1/2 lb
beef stew meat (get the butcher to cut into bite size pieces)
2 or 3 Tbsp
plain flour
4 clove
garlic (minced)
4 c
beef stock
2 c
Guinness + 1/2 cup of any red wine (I used a Merlot for this stew)
3 Tbsp
tomato paste
1 Tbsp
dried thyme
1 Tbsp
Worcestershire sauce
2
bay leaves
salt and cracked black pepper

VEGETABLES

2 Tbsp
butter
5
potatoes (peeled and cut into bite size pieces)
1
large onion (peeled and diced)
3
med carrots (scraped and diced)
1 tsp
sugar to sweeten tomato paste

Directions Step-By-Step

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.
Heat olive oil in a large pot over medium heat.
Brown the beef stew using tongs to turn the pieces over.
2
If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
3
Add beef stock, Guinness, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine and bring to the boil, reduce heat let simmer for 2 hours, stirring occasionally.
4
NOTE = you may need to add more liquids, take into consideration how may cups of vegetables you are adding or whether you want a thicker stew or a soup texture. "we like thicker stew" I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
5
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".
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.
6
Add the brown vegetables to the stew and 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 ... :)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Collection: St. Patrick's Day
Other Tags: For Kids, Healthy