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 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.
BEEF AND GUINNESS STEW (DARINA ALLEN)
Steps:
- Trim the meat of any fat or gristle, cut into cubes of 5cm and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in this mixture. Heat the remaining oil or dripping in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic (if using) and tomato purée to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to the boil and stir to dissolve the caramelized meat juices in the pan. Pour on to the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 150C/gas mark 2. Taste and correct the seasoning. Scatter with lots of chopped parsley and serve with champ, colcannon or plain boiled potatoes.
BEEF AND GUINNESS STEW
Recipe found in Cooking Light March/2010. There isn't one thing we would change...which is rare for us!!
Provided by katie in the UP
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 1/2 tbls oil in a Dutch oven over med high heat.
- Place flour in a shallow dish, sprinkle beef with 1/2 tsp salt; dredge beef in flour.
- Add half of beef to pan; cook 5 minutes turning to brown on all sides.
- Remove beef from pan with a slotted spoon.
- Repeat procedure with remaining oil and beef.
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
- Stir in broth and beer, scraping pan to loosen brown bits.
- Return meat to pan.
- Stir in remaining 1/2 tsp salt, raisins, caraway seeds and pepper; bring to a boil.
- Cover and reduce heat, simmer 1 hour, stirring occasionally.
- Uncover bring back to boil cook 30 more minutes.
- Add vegetables reduce heat to low and cook 30 minutes (cover pan).
- Uncover and simmer 10 more minutes.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 1354.9, Fat 130.3, SaturatedFat 60.5, Cholesterol 190, Sodium 404.9, Carbohydrate 22.2, Fiber 3.9, Sugar 8, Protein 23
SLOW COOKER GUINNESS® BEEF STEW
This is a recipe my husband got from one of his co-workers. He absolutely loves this!
Provided by Sandy Ross
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 4h45m
Yield 8
Number Of Ingredients 15
Steps:
- Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
- Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
- Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
- Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
- Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
- Cook on High until potatoes are tender, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
- Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.
Nutrition Facts : Calories 737.7 calories, Carbohydrate 47.2 g, Cholesterol 77.3 mg, Fat 48.5 g, Fiber 3.2 g, Protein 27.7 g, SaturatedFat 14.2 g, Sodium 677.7 mg, Sugar 2.9 g
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