Dads Beef Guiness Stew Recipes

BEEF AND GUINNESS® STEW

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.

DAD'S BEEF STEW

Steps:

• 1. In a frying pan melt the butter, then brown onions thoroughly.
• 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
• 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
• 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
• 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
• 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
• 7. Add can of corn and water to achieve desired consistency.
• 8. Remove bay leaf and serve.

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.

DAD'S BEEF & GUINESS STEW

Steps:

• Slice your blade steak, beef skirt or stewing steak into bite size chunks then dredge them with a mixture of plain flour and some smoked Paprika (the easiest way is to put the meat, flour and the Paprika into a freezer bag or something similar and shake it about until the meat is coated)
• Melt 50 gm Beef dripping or some olive or rapeseed oil into a good sized saucepan; put it onto a hot hob until the dripping/oil comes up to temperature (just barely beginning to smoke) Brown the steak in batches (if you put too much in at a time it won't brown very well, it'll just steam because of all the water they pump into supermarket beef these days) season with salt and black pepper and keep it moving in the pan to avoid burning, then put each batch aside onto a dish before you brown the next batch. N.B. The browning process helps to evaporate the added water that the supermarkets pump into their meat to increase the weight and then caramelises the sugars in the meat which enhances the flavour of the stew, so it's quite important but be careful not to burn it. If the pan gets too watery, between batches, tip it out and start the next batch in fresh hot oil or dripping.
• Turn the heat down to medium Now throw in the chopped onion, the garlic (through a garlic press or finely sliced) and a finely sliced leek and let them soften for 5 minutes or so - be careful they don't burn Then add your veg chopped into bite size bits and let them soften, stirring occasionally for up to 10 minutes (You can use almost any veg but I normally use carrots (cut into coins), diced parsnips, diced swede and button mushrooms. I don't peel the carrots and parsnips just give them a good wash and slice off the tops and the bottoms before dicing them) When the veg has softened put the meat back into the pan and give it a good stir until the meat warms up Then gradually add some good beef stock and Guiness (50/50%) stirring all the time until the mixture thickens a bit cover the pan with a lid and let it simmer for 2 hours (if you have time; if not it should be ok between 1 and 2 hours on the simmer). Keep an eye on and if it gets too dry just add a bit more stock, Guinness or plain water. If it is too wet, remove the lid, stir and let it reduce to the consistency you want.
• This is good served with buttery mashed potato, wilted spinach & pine nuts with baked fennel bulbs Cooks Tip: I often throw in a couple of chopped, tinned anchovy fillets when I add the meat back to the veg which adds to the flavour but if you don't have any just use a teaspoon of Marmite instead. Trust me the Marmite works in this recipe.
• Baked Fennel Bulbs: Pre-heat your oven to 200 C. Slice the bulbs in half lengthwise and remove only the very outer leaves. spread a generous layer of unsalted butter onto the sliced surface of each half, season very generously with fresh ground black pepper and press the two halves back together, wrap the bulb tightly in cooking foil. Repeat the process for as many bulbs as you need. Place the wrapped bulbs into an oven tray or roasting tin and cook at 200C for 45 minutes. Remove and either serve straight away or keep warm in a low oven until you are ready to dish up then carefully unwrap (be careful they should be hot) and serve with the stew, spinach and mashed spuds.

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 IN A CROCK POT

Steps:

• Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
• Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
• Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
• Add meat and onions to crock pot, top with mushrooms.
• Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
• Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
• Serve with crusty French bread!
• *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.