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A St. Patrick's Day Recipe for Guiness Beef Stew!

by on ‎03-16-2017 11:59 PM

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!

 

quacker beef stew.jpg

 

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

  • Place the oven rack to lower-middle position and preheat oven to 325 degrees.
  • Sprinkle the beef pieces with salt and pepper and set aside.
  • Heat the vegetable oil on medium until shimmering.
  • Add the onion and a little salt.
  • Stirring occasionally, cook the onion until well browned and caramelized, about 10 minutes.
  • Add the tomato paste and garlic and stir until fragrant.
  • Stir in the flour and cook for 1 minute.
  • Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves.
  • Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
  • Add the beef and bay leaves and stir to combine.
  • Bring the mixture to a simmer, and then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
  • Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
  • Remove from the oven and add the remaining 1/4 cup of Guinness.
  • Serve in bowls garnished with parsley. 
  • Finally- season with salt and pepper to taste.

 

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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Comments
by
on ‎03-17-2017 06:11 PM

Have fun on your trip to Ireland! I've always wanted to go. 

The stew looks so tasty. 

by gh
on ‎03-20-2017 10:54 AM

FYI:.....it is NOT "Patty's Day", but rather PADDY'S DAY. The Irish are rather "touchy" when you start messin about with their holidaysSmiley Happy. Hope your guests enjoyed your stew and have a wonderful time in Ireland. It will be an experience you'll never forget.

by
on ‎03-22-2017 02:58 PM

I was just going to mention St. PADDY'S. @gh Beat me to it. Good call! 

 

Have fun in Ireland. 

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