Beef and Guinness Stew for St. Patrick’s Day

Beef and Guinness Stew is delicious for St. Patrick’s Day, and is even better if you make it a few days in advance, and let it sit in the fridge.

Beef and Guinness Stew

This is the receipt that led my husband and me to his unknown family in Dublin, a few years back.

My husband and I went to England, as he was touring and speaking there, and we popped over to Dublin for a few days to see if we could meet some of his family. His parents were both born and raised in Dublin.

It was a trip of a lifetime, as we got to meet aunts, uncles, and cousins that Paul had never met, and reconnect with a few that he had.

The receipt, however, is how we found his Dad’s side of the family. It was un-decipherable here, until the concierge was able to help us. We looked up the address, got on a bus to Kimage, and the adventure began.

I could write many posts on our fabulous time in Ireland, but today I’m sharing a fantastic recipe that I just pulled out of an old Irish cookbook I’ve had laying around, Irish Traditional Cooking by Darina Allen. If you’re entertaining this week, or just want something deliciously different for your family – make the following recipe, with this secret ingredient!

The pages fell open to the Beef and Guinness Stew, and as the Irish would say:

The believer is happy, the doubter is wise. -Irish Proverb

Which to me meant – MAKE THIS RECIPE! :) I didn’t doubt it for a second. :) It’s even better if you make it a few days in advance, and let it sit in the fridge. The book calls it a “wonderful gutsy stew.”

Beef and Guinness Stew.

Gather the ingredients.

Tenderize the meat. I always use either parchment paper or plastic wrap so I don’t get spattered!

If you don’t have a good food processor, it’s really the secret to QUICK meals, when you use a lot of veggies and herbs. Mine is from KitchenAid.

The flavor comes from the sweet carrots and onions. So get chopping away!

Pull out your favorite cookware.

And put it all together, with fresh herbs on top.

And we are not a bit sad that there are no potatoes, although if the boys were home from college, I’d be “stretching the meal” by adding some. You can also serve it with plain boiled potatoes (the Irish way!)

ENJOY and if you make it next week, let me know!

Do you have a twist on stew that you can share?

Beef and Guinness Stew

Yield: 6

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Incredible St. Patrick's Day meal. Adapted from Traditional Cooking by Darina Allen.

Ingredients:

  • 2 lbs. lean stewing beef
  • 3 T. oil
  • 2 T. flour
  • 1/4 tsp. cayenne pepper
  • Salt and pepper
  • 3 large onions, coarsely chopped
  • 2 large garlic cloves, crushed
  • 1 small can tomato paste, dissolved in 1 can of water
  • 1 1/4 cups Guinness beer
  • 4-5 carrots, cut into chunks
  • sprigs of thyme

Directions:

  1. Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. You can also buy the stew meat already cut into this size and trimmed.
  2. Season the flour with salt, freshly ground pepper and cayenne. Toss the meat in this mixture.
  3. Heat the remaining 2 T. oil in a wide frying pan over a high heat. Brown the meat on all sides.
  4. Add the onions, crushed garlic and tomato puree/water to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a baking pan or Dutch oven.
  5. Pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in the pan. Pour onto the meat with the remaining Guinness.
  6. Add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole/Dutch oven and simmer very gently until the meat is tender, about 3 hours.
  7. The stew may be cooked on top of the stove or in a low oven at 300. Taste and adjust the seasoning if needed.

Adapted  from Traditional Cooking by Darina Allen.

Want to know more about Guinness?: This is Ireland’s famous black stout, and has been brewed in Dublin since 1759. It has a very special place in Irish life. They used to call the pint the ‘liquid food.’ Nowadays the ‘liquid food’ is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat, and imparting its distinctive malty flavor to any dish.

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