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Happy St. Patrick’s Day!
This year St. Patty’s day for me is a bit more exciting as Glen & I will be heading to the Emerald Isle of Ireland later this year!! I wanted to experience some traditional Irish cooking, to know what to expect. So we decided to host our first ever St. Patrick’s Day party on March 17 this year!!
As I was scouring recipes on Pinterest, I found this one for Guinness Beef Stew. I do not particularly like beer, or ale of any form—but I thought perhaps in cooking, this may be a nice addition to a recipe. So I decided to make this recipe & share it with you! It is rich & hearty, great with some bread to dip in the broth—great to make & eat on a cold winter’s day. As for dessert, there was a ton of options to choose from, quite a few involving Bailey’s Irish Cream… so I had to try at least one of those recipes, which I shared during our Chicks’ Night In show this past Wednesday March 15. For this recipe, you can find it under the Chick’s Night In logo on QuackerFactory.com.
This stew recipe I found on the Saving Room for Dessert blog via Pinterest. The photo is my own!! Enjoy!
Guinness Beef Stew
Prep Time-30 mins
Cook Time-3 hr 45 mins
Total Time- 4 hr 15 mins
Ingredients
4 pound boneless chuck roast trimmed of fat and cut into 1 1/2-inch pieces
salt and fresh ground pepper
3 tablespoons vegetable oil
2 white onions finely chopped
1 1/2 tablespoons tomato paste
3 cloves garlic minced
1/4 cup all-purpose flour
2 leaves bay
3 cups low-sodium chicken broth
1 cup Guinness Draught divided *
1 1/2 tablespoons dark brown sugar
1 tablespoon fresh thyme leaves
1 1/2 pounds potatoes peeled and cut into 1-inch pieces
1 pound large carrots cut into 1-inch pieces
2 tablespoons minced parsley for garnish
Instructions
Recipe Notes:
Adapted from a recipe published in the February / March 2013 Cook's Country Magazine.
* Use Guinness Draught in this recipe. Guinness Stout or Foreign Extra leaves the broth bitter
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