Ian M.
New member
There's little else in the world that comes as close to pure heaven as this is! We visited my Dad yesterday for the day and he produced a huge pot of this to feed the troops, along with a large tossed salad and all the corn-on-the-cobb we could put away (and for us, that's a LOT of ears of corn!) and by the time we finished eating last night, the pot of stew was completely empty and all the homemade Irish soda bread was GONE!
Irish Beef and Guinness Stew -
Ingredients:
3 T vegetable oil
Approx. 2 lb. of chuck stew beef cut into small bite-sized pieces
3 medium-sized onions chopped coarsely
Approx. 1 1/2 cups of Julienned baby carrots
Approx. 1 1/2 cups of cut-up, cubed potatoes
Freshly ground black pepper
2 T A/P Flour
1/2 can beef connsomme'
1 (6 1/2 oz) bottle of Extra Stout Guinness
3 T dark brown sugar
2 T white or red wine vinegar
Directions:
Preheat oven to 250 degrees
In large-sized sauce or frying pan, place 2 tablespoons of the oil and add the salt to pan. Then, over low heat, add the beef and slowly brown meat until no pink is showing. When meat is entirely browned, remove from pan with slotted spoon and place in Dutch Oven and set aside. Add chopped onion to the same frying pan in the same oil used for the meat and brown the onion until translucent. Add onion to meat in Dutch Oven, season with pepper and set aside. Then add julienned carrots and new potatoes cubed in small pieces
to frying pan in the same oil, may need to add a little more oil to pan to keep things moist. Cook carrots and potatoes until cooked throughout - salt the veggies well and add these to the meat/onion mixture in the Dutch Oven.
In the frying pan, make a roux with the flour and the remaining 1 tablespoon of oil, browning slowly and stirring constantly to avoid scorching. Add the beef connsomme' and stir until the mixture is thickened and smooth with no lumps. Add the sauce to the Dutch Oven on top of meat and vegetables. Mix the Guinness with the vinegar and brown sugar, allowing the sugar to completely dissolve, and pour this mixture over the meat and veggies in the Dutch Oven. Cover Dutch Oven and place in preheated oven - cook for 2 hours at 250 degrees. Remove the cover, stir the stew and cook for an additional half-hour. Serve with a crisp green salad and the soda bread. You simply won't believe how delicious this is!! And remember to drink the remaining five bottles of Guinness Stout in the six-pack! Makes everything taste exceptional!!
The key to making this stew super is to cook things slowly. Trying to speed things up can only lead to scorch or outright burning the stew!
Enjoy.
note: Just as a side note, Dad told me that when he was shopping for the ingredients he'd need to make the stew he found a small plastic bag of tiny new potatoes - both red and white - that he used, whole, rather than cutting up larger-sized ones. Sounds like a good idea to me. They cooked up wonderfully in the stew and were perfectly done, having absorbed the flavours of the meat, spices and other veggies. They cooked with the peel on - or "jackets" as Dad calls them.
Irish Beef and Guinness Stew -
Ingredients:
3 T vegetable oil
Approx. 2 lb. of chuck stew beef cut into small bite-sized pieces
3 medium-sized onions chopped coarsely
Approx. 1 1/2 cups of Julienned baby carrots
Approx. 1 1/2 cups of cut-up, cubed potatoes
Freshly ground black pepper
2 T A/P Flour
1/2 can beef connsomme'
1 (6 1/2 oz) bottle of Extra Stout Guinness
3 T dark brown sugar
2 T white or red wine vinegar
Directions:
Preheat oven to 250 degrees
In large-sized sauce or frying pan, place 2 tablespoons of the oil and add the salt to pan. Then, over low heat, add the beef and slowly brown meat until no pink is showing. When meat is entirely browned, remove from pan with slotted spoon and place in Dutch Oven and set aside. Add chopped onion to the same frying pan in the same oil used for the meat and brown the onion until translucent. Add onion to meat in Dutch Oven, season with pepper and set aside. Then add julienned carrots and new potatoes cubed in small pieces
to frying pan in the same oil, may need to add a little more oil to pan to keep things moist. Cook carrots and potatoes until cooked throughout - salt the veggies well and add these to the meat/onion mixture in the Dutch Oven.
In the frying pan, make a roux with the flour and the remaining 1 tablespoon of oil, browning slowly and stirring constantly to avoid scorching. Add the beef connsomme' and stir until the mixture is thickened and smooth with no lumps. Add the sauce to the Dutch Oven on top of meat and vegetables. Mix the Guinness with the vinegar and brown sugar, allowing the sugar to completely dissolve, and pour this mixture over the meat and veggies in the Dutch Oven. Cover Dutch Oven and place in preheated oven - cook for 2 hours at 250 degrees. Remove the cover, stir the stew and cook for an additional half-hour. Serve with a crisp green salad and the soda bread. You simply won't believe how delicious this is!! And remember to drink the remaining five bottles of Guinness Stout in the six-pack! Makes everything taste exceptional!!
The key to making this stew super is to cook things slowly. Trying to speed things up can only lead to scorch or outright burning the stew!
Enjoy.
note: Just as a side note, Dad told me that when he was shopping for the ingredients he'd need to make the stew he found a small plastic bag of tiny new potatoes - both red and white - that he used, whole, rather than cutting up larger-sized ones. Sounds like a good idea to me. They cooked up wonderfully in the stew and were perfectly done, having absorbed the flavours of the meat, spices and other veggies. They cooked with the peel on - or "jackets" as Dad calls them.
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