The Guinness stout beer not only helps tenderize the beef, it also gives a rich malty flavor to this chunky stew. It is also flavored with onions, carrots, garlic, and thyme. The stew may be made on the stove-top or oven. It's not traditional, but I like to add sweet peas to the stew for color and pop.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 30 minutes
Yield: 6 to 8 servings
Ingredients:
- 2 pounds lean stewing beef
- 3 Tablespoons oil
- 2 Tablespoons flour
- Salt and freshly ground pepper and a pinch of cayenne
- 2 large onions, coarsely chopped
- 1 large clove garlic, crushed (optional)
- 2 Tablespoons tomato puree, dissolved in 4 tablespoons water
- 1-1/4 cups Guinness stout beer
- 2 cups carrots, cut into chunks
- Sprig of thyme
Preparation:
Trim the beef of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Yield: 6 to 8 servings
Recipe Source: The Complete Book of Irish Country Cooking by Darina Allen (Penguin USA)
Reprinted with permission.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Yield: 6 to 8 servings
Recipe Source: The Complete Book of Irish Country Cooking by Darina Allen (Penguin USA)
Reprinted with permission.
