One of my favorite Irish dishes is beef and Guinness stew. This
hearty stew is made with lean boneless beef that's cooked with
carrots and flavored with Guiness beer. Simmering it for about 2 hours
makes the meat and vegetables fork tender and absolutely delicious.
2 lbs. lean stewing beef
3 tablespoons oil
2 tablespoons flour salt
Freshly ground pepper
Pinch of Cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree
1 1/4 cups Guiness stout
2 cups carrots, cut into chunks
A sprig of thyme
Trim the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1 tablespoon of oil. Season the flour with salt,pepper and cayenne. Toss the meat in this mixture.
Heat the remaining oil in a wide frying plan over high heat. Brown
the meat on all sides. Lower the heat, add onions, crushed garlic
and tomato puree to the pan. Cover and cook for about 5 minutes.
Transfer the contents of the pan to a casserole and pour some of
the Guiness into the pan, bring to a boil and stir with a wooden
spoon to dissolve the caramelized meat juices in the pan. Pour this
onto the meat, add the remaining Guiness, carrots and thyme. Stir,
taste and add salt, if necessary.
Cover the casserole and simmer very gently until the meat is tender
- 2 to 3 hours (or place in a 300 degrees F oven for 2 to 3 hours).
Taste and correct seasonings.
Scatter with lots of chopped parsley and serve with plain boiled
potatoes or Colcannon.
Serves 4 to 6
hearty stew is made with lean boneless beef that's cooked with
carrots and flavored with Guiness beer. Simmering it for about 2 hours
makes the meat and vegetables fork tender and absolutely delicious.
2 lbs. lean stewing beef
3 tablespoons oil
2 tablespoons flour salt
Freshly ground pepper
Pinch of Cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree
1 1/4 cups Guiness stout
2 cups carrots, cut into chunks
A sprig of thyme
Trim the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1 tablespoon of oil. Season the flour with salt,pepper and cayenne. Toss the meat in this mixture.
Heat the remaining oil in a wide frying plan over high heat. Brown
the meat on all sides. Lower the heat, add onions, crushed garlic
and tomato puree to the pan. Cover and cook for about 5 minutes.
Transfer the contents of the pan to a casserole and pour some of
the Guiness into the pan, bring to a boil and stir with a wooden
spoon to dissolve the caramelized meat juices in the pan. Pour this
onto the meat, add the remaining Guiness, carrots and thyme. Stir,
taste and add salt, if necessary.
Cover the casserole and simmer very gently until the meat is tender
- 2 to 3 hours (or place in a 300 degrees F oven for 2 to 3 hours).
Taste and correct seasonings.
Scatter with lots of chopped parsley and serve with plain boiled
potatoes or Colcannon.
Serves 4 to 6
