Guinness Stroganoff Recipes

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GUINNESS STROGANOFF



Guinness Stroganoff image

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

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 lbs steak, cut into bite-sized cubes
1 cup julienned red onion
4 cups sliced mushrooms
1/4 cup fresh dill, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
1 (16 ounce) can Guinness stout
1/4 cup brown sugar
1/2 teaspoon ground nutmeg
4 cups beef gravy
1 1/2 cups sour cream
8 fluid ounces Burgundy wine
1 1/2 tablespoons cornstarch, mixed with water below
4 tablespoons water

Steps:

  • Heat the oil in a heavy saucepan on high heat.
  • Add the meat and cook for 3-4 minutes, turning often.
  • Add the red onions, mushrooms, dill, salt, pepper, garlic powder, and Worcestershire sauce; simmer for 3-4 minutes.
  • Add the Guinness, brown sugar, nutmeg, brown gravy, sour cream, and burgundy; bring the mixture back to a simmer.
  • Add the cornstarch/water mixture, and simmer for 5 minutes.
  • Serve over egg noodles with a large dollop of sour cream per serving.
  • YUM!

Nutrition Facts : Calories 840.8, Fat 37, SaturatedFat 16.1, Cholesterol 99.6, Sodium 1121.6, Carbohydrate 45.6, Fiber 1.2, Sugar 9.1, Protein 30.8

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

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