Guinness Stew Recipes

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BEEF AND GUINNESS® STEW



Beef and Guinness® Stew image

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

4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
½ teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes

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



Beef and Guinness Stew image

RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stew

Time 3h10m

Number Of Ingredients 14

2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone))
3/4 tsp each salt and black pepper
3 garlic cloves (, minced)
2 onions (, chopped (brown, white or yellow))
6 oz / 180g bacon (, speck or pancetta, diced)
3 tbsp flour ((all purpose/plain, Note 3 for GF))
440ml / 14.9 oz Guinness Beer ((Note 1))
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4))
3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces)
2 large celery stalks (, cut into 2cm / 1" pieces)
2 bay leaves
3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

Steps:

  • Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
  • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
  • Lower heat to medium. If the pot is looking dry, add oil.
  • Cook garlic and onion for 3 minutes until softening, then add bacon.
  • Cook until bacon is browned, then stir through carrot and celery.
  • Add flour, and stir for 1 minute to cook off the flour.
  • Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  • Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
  • Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  • Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
  • Serve with creamy mashed potatoes!!

Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g

GUINNESS STEW



Guinness Stew image

An Irish Guinness stew to warm you on a cold day Great for a potluck party! Not suitable for slow cooking.

Provided by CocaireS

Time 2h40m

Yield Serves 8

Number Of Ingredients 10

1L of Guinness Original Draft (2 Cans)
800g Diced Beef
1 to 2 Large Carrots Diced
1 to 2 Celery Diced
1 to 2 Large Parsnip Diced
1L Beef Stock
Thyme and Rosemary ideally fresh
Mashed Potatoes
1 Onion Diced
Button Mushrooms

Steps:

  • Sautee the onion and Stir Fry the Beef in a frying pan until tender and add to a large cooking pot
  • Add the Diced Vegetables and Herbs
  • Pour in the Guinness and 1L of Beef Stock
  • Sir Well and let cook slowly for up to 2 hours
  • Serve with mashed potatoes or dumplings.
  • For the best result serve one day after cooking to really release those flavors!

BEEF & GUINNESS STEW RECIPE



Beef & Guinness Stew Recipe image

This Irish-inspired stew is loaded with tender pieces of beef and veggies in a rich beer-based tomato broth.

Provided by Holly Nilsson

Categories     Beef     Dinner     Main Course

Time 2h5m

Number Of Ingredients 16

2 pounds chuck beef (stewing beef, or lamb shoulder, trimmed and cubed)
3 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
1 large onion (chopped into ½" pieces)
2 cups Guinness beer
5 cups beef broth
3 tablespoons tomato paste
1 pound baby potatoes (halved)
3 carrots (cut into ½" pieces)
3 stalks celery (cut into ½" pieces)
½ teaspoon dried rosemary (or 1 sprig fresh)
½ teaspoon dried thyme (or 4 sprigs fresh)
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Combine flour, salt, & pepper in a bowl. Toss beef in flour mixture.
  • Heat olive oil in a large Dutch oven or pot. Shake off any excess flour and brown the beef in small batches. Remove and set aside in a bowl.
  • Add the onions to the pot and cook until they begin to soften, about 3 minutes. Remove and add to the beef cubes.
  • Pour the beer into the pot while scraping up any brown bits in the pan with a spatula. Stir in broth, tomato paste, and beef mixture. Bring to a boil, reduce heat to medium low, cover and let simmer for 45 minutes.
  • Add in all remaining ingredients except for the cornstarch and water and simmer an additional 45 minutes or until the beef is tender.
  • Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).

Nutrition Facts : ServingSize 1.5 cups, Calories 364 kcal, Carbohydrate 21 g, Protein 27 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 78 mg, Sodium 592 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

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® 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

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

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

Provided by Food Network

Time 40m

Yield 1 serving

Number Of Ingredients 9

Knob of butter
About 2 pounds beef fillet, diced
1 cup diced onion
1 cup diced celery
1 cup diced leek
Sprig thyme
Sprig rosemary
1 pint Guinness
1 quart brown sauce

Steps:

  • In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes.
  • Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.

TRADITIONAL IRISH GUINNESS STEW



Traditional Irish Guinness Stew image

A lovely, heart warming food - perfect for those cold, rainy winter days. My grandmother used to, and still does make this one for me when I go over to Ireland to see her. She's 81. It's easy to make and certainly makes a change to regular stew. PS: To those of you worried about alcohol, there is no alcohol left in this recipe once it is cooked - alcohol evaporates more quickly than water, thus this recipe is non-alcoholic.

Provided by girl-razor

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 pint Guinness stout or 500 ml Guinness stout
1 tablespoon mustard
rosemary (generous amount)
parsley (to taste)
2 bay leaves
3 lbs beef stew meat, cut into cubes
3 tablespoons sunflower oil
4 tablespoons butter
2 large white onions, peeled and sliced
3 stalks celery, chopped
3 carrots, peeled and thickly sliced
1/2 lb white mushroom, quartered
1 tablespoon all-purpose flour
1 garlic clove, crushed
1 beef stock cube
1 pint water or 500 ml water
salt & freshly ground black pepper
sugar

Steps:

  • In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
  • Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
  • Preheat oven to 325°F or 160°C.
  • Drain the meat and keep the marinate to one side for later.
  • On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
  • Cover the beef cubes in the flour and set aside.
  • In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
  • Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
  • Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
  • Add the vegetables to the casserole dish followed by the marinate and beef stock.
  • Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
  • Taste occasionally, and if it is too sharp you can add sugar to cut the taste.

EASY GUINNESS STEW



Easy Guinness Stew image

Tasty and delicious this is TRUE! Hubby RAVED about last night too! While surfing the net, combined various recipes or two, HOPE you will find this EASY...DELICIOUS too!

Provided by mickeydownunder

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 kg beef stew meat
4 tablespoons oil
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (Liquid or Powdered)
1 onion
1 garlic clove
2 tablespoons tomato paste
2 tablespoons water
1 1/2 cups Guinness stout
2 cups carrots
1/2 teaspoon thyme
1 teaspoon parsley

Steps:

  • In large bowl, ADD 1 Tablespoon of Oil to Beef.
  • POUR in Flour, Salt, Black Pepper, Cayenne Pepper; Mix well throught Beef.
  • Heat rest of oil in pan and brown Beef; Drain.
  • Add sliced onions into oil Beef was browned in and garlic; Cover and cook for 5 minutes on Medium heat.
  • POUR 1/2 cup Guinness into pan til boiling and scrape bits of food with a wooden spoon.
  • POUR in rest of Stout.
  • In a pan big enough, place Beef, Stout Mixture, carrots (chopped fine) and thyme.
  • Can be simmered on the stove for 2 hours or in an oven at 150 degrees C/300 F(LOW) for 2 hours; STIR approximately every half hour until meat almost melts in your mouth.
  • ENJOY!
  • Garnish with Parsley.

Nutrition Facts : Calories 959.6, Fat 25.1, SaturatedFat 6.7, Cholesterol 160, Sodium 497.5, Carbohydrate 52, Fiber 2.9, Sugar 5.2, Protein 61

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM



Oven-Braised Guinness Beef Stew With Horseradish Cream image

Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef stock or broth
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
  • Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
  • Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

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2018-03-12 Whisk together beef broth and tomato paste. Pour broth mixture and Guinness into the slow cooker. Add bay leaves. Cover and cook on high for 4 hours or on low for 8 hours. When initial cook time is up, whisk combine cornstarch and water. Transfer to the slow cooker. Remove and discard bay leaves.
From bakedbyrachel.com


GUINNESS BEEF STEW RECIPE - BOWL ME OVER
2022-01-06 Preheat the oven to 320°F. In a large Dutch Oven add 2 tablespoons of oil and heat over a medium-high heat for a few minutes. Add the stew meat and season liberally with salt and pepper. Stir continuously so that the meat doesn’t stick, brown on all sides. Remove the browned stew meat and set aside.
From bowl-me-over.com


GUINNESS BEEF STEW RECIPE | LAURA IN THE KITCHEN - INTERNET …
Preparation. 1) In a Dutch oven over medium heat, cook the bacon until crisp, then remove the bacon to a plate and discard the bacon grease rendered. 2) Add about a tablespoon of olive oil to the pot, allow it to get nice and hot over medium high heat, meanwhile, season the beef well with salt and pepper. Add the beef to the hot pot and sear ...
From laurainthekitchen.com


25 BEST GUINNESS RECIPES - INSANELY GOOD
2022-01-31 7. Guinness Beef Burgers. These Guinness burgers take the concept of a burger and a beer to a whole other level. Ground beef marinates in a combination of Guinness and Worcestershire to make the ultimate patties. For toppings, lettuce, tomato, red onion, and cheese is always a winner. 8.
From insanelygoodrecipes.com


GUINNESS® RECIPES | GUINNESS®
Guinness® Soda Bread Club with Honey Smoked Turkey, crispy Irish bacon and Stout Honey Mustard
From guinness.com


BEEF GUINNESS STEW RECIPE – THE BEST IRISH ALE CASSEROLE
2018-02-25 Preheat the oven to 160C. Heat half of the olive oil over a high heat, fry the beef pieces in batches until brown all over. Add the rest of the oil when needed. Put the beef to one side and add the pancetta chunks to the pan. Fry until golden brown (about 5 - 10 minutes). Add the onions, garlic and celery to the pan.
From tamingtwins.com


INSTANT POT GUINNESS BEEF STEW RECIPE - SIMPLY RECIPES
2021-09-02 If using a stovetop pressure cooker: Do steps 1 to 3 on the stovetop. Secure the lid on the pressure cooker, bring up to high pressure, then turn down the heat and let the stew cook for 25 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 10 minutes before performing ...
From simplyrecipes.com


OFFICIAL GUINNESS BEEF STEW RECIPE • STEAMY KITCHEN RECIPES …
Season with salt and black pepper, and cover with the lid. Turn the heat to low and simmer very gently for 2 hours. Add the potatoes and continue to simmer for 1 hour more, until the potatoes and meat are tender. Season with salt and black pepper, remove and discard the bay leaves and thyme stems, and serve.
From steamykitchen.com


THE BEST GUINNESS BEEF STEW - CONFESSIONS OF A BAKING QUEEN
2020-03-07 Instructions. In large pot over medium heat add the olive oil and onions. Cook the onions for 3-4 minutes to soften and brown them. Add the garlic, mix to combine, then push onions to one side of the pot and add the beef with salt and pepper. Brown beef on all sides, this will take a few minutes.
From confessionsofabakingqueen.com


GUINNESS RECIPES | BBC GOOD FOOD
Beef & Guinness stew with bacon dumplings. A star rating of 4.4 out of 5. 37 ratings. Cosy-up this winter with a hearty stew. This beef and stout casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash.
From bbcgoodfood.com


GUINNESS BEEF STEW RECIPE | GIMME SOME OVEN
2022-03-17 Generously season the beef with salt and pepper. Heat 1 tablespoon oil in a large stockpot over high heat. Add half of the beef to pan and sear, flipping the beef once it has developed a good brown sear on the bottom then repeating on multiple sides. Transfer the beef to …
From gimmesomeoven.com


GUINNESS BEEF STEW - STRIPED SPATULA
2022-03-04 Add onions and celery to the Dutch oven with a pinch or two of salt and pepper. Cook for 5-8 minutes, until softened and beginning to brown. Stir in garlic, tomato paste, and flour. Continue to cook over medium heat for about 2 minutes, stirring, until the tomato paste develops a …
From stripedspatula.com


BEEF AND GUINNESS STEW RECIPE | MYRECIPES
Step 1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon 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.
From myrecipes.com


GUINNESS BEEF STEW (IRISH STEW!) - FIT FOODIE FINDS
2022-03-08 First, begin by preparing your chuck roast. Cut the beef into 2-2.5-inch pieces and then place into a large bowl. Next, mix together your beef stew seasoning by placing rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, 1.5 teaspoons salt, and 1 tablespoon of flour into a small bowl.
From fitfoodiefinds.com


GUINNESS LAMB STEW RECIPE | MYRECIPES
Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. …
From myrecipes.com


GUINNESS BEEF STEW (IRISH STEW REICIPE) - THE CHUNKY CHEF
2020-02-05 Slice beef into roughly 2 inch pieces. Season beef and brown in dutch oven, then transfer to a plate. Add in onion and garlic, and cook several minutes, until softened. Cook bacon pieces until browned. Add flour and stir well, then pour in …
From thechunkychef.com


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