An Irish Guinness Beef Stew
Blue Ribbon Recipe
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. The Test Kitchen
- 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
- bay leaves
- salt and cracked black pepper
- 2 Tbsp
- potatoes (peeled and cut into bite size pieces)
- large onion (peeled and diced)
- med carrots (scraped and diced)
- 1 tsp
- sugar to sweeten tomato paste
How to Make An Irish Guinness Beef Stew
- 2If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
- 4NOTE = 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.
- 5While 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.