Guinness Carrots Recipes

GUINNESS® IRISH STEW

Guinness® Irish Stew image

With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Provided by mycocinamykitchen

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 3h35m

Yield 10

Number Of Ingredients 15

Ingredients

4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
¼ cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
¼ cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
¼ cup tomato paste
1 teaspoon water, or as needed
3 cups Irish stout beer (such as Guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley

Steps:

Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g

CARROTS IN GUINNESS

Carrots In Guinness image

Provided by Charlie Palmer

Categories dinner, easy, lunch, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 1/2 pounds carrots, peeled and cut diagonally 1/4-inch thick
2 tablespoons minced shallots
1 cup Guinness stout
1 tablespoon minced fresh dill
1 tablespoon minced flat-leaf parsley
1 1/2 tablespoons pure maple syrup
Salt and freshly ground black pepper
2 teaspoons fresh lemon juice

Steps:

Melt butter in large skillet over medium heat. Add carrots and shallots and sauté 3 minutes, until carrots look glazed. Add stout, dill and parsley, reduce heat to low, cover and cook, stirring occasionally, about 8 minutes, until carrots are barely tender.
Stir in maple syrup and salt and pepper to taste. Increase heat to high and cook uncovered, stirring occasionally, until liquid barely films pan and carrots. Stir in lemon juice, check seasoning and serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 9 grams, TransFat 0 grams

GUINNESS CARROTS

Guinness Carrots image

Make and share this Guinness Carrots recipe from Food.com.

Provided by Millereg

Categories Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 large carrots
1 tablespoon unsalted butter
8 fluid ounces Guinness stout
1/4 teaspoon salt
1 teaspoon sugar

Steps:

Peel and slice carrots into long, thin slices.
Melt butter in medium-size frying pan; add beer and carrots.
Cook slowly until tender, stirring frequently.
Stir in salt and sugar.
Cook for another 2 minutes and serve hot.

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