Traditional Irish Beef And Guinness Stew Recipes

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Steps:

• Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
• Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
• Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
• Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
• Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

BEEF AND GUINNESS STEW

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!!

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.

TRADITIONAL IRISH GUINNESS STEW

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.

TRADITIONAL BEEF IN GUINNESS STEW

Steps:

• Cut the beef into chunks and dice the onions and carrots.
• Toss the beef in the flour and fry quickly in hot fat.
• Remove the beef and fry the onions until transparent.
• Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :).
• Bring just to the boil. Reduce the heat and bring to a very gentle simmer.
• Cover closely, and cook for 1.5 to 2 hours.
• Check that the dish does not dry out. Add more water if necessary.
• Garnish with a little chopped parsley.