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
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
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.
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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