Eat me! Publishing here in case the other blog goes away.
Guinness Beef Stew
This Irish beef stew is deep and rich with flavour and made with the Irish stout, Guinness. Serve it over a bed of colcannon or with a wedge of Irish soda bread to sop it up. This type of meat and potatoes meal is one I could get used to.
Ingredients
- 3-5 Tablespoons canola oil
- 1 teaspoon salt
- 2 pounds stew beef like chuck roast, cut into 1-inch pieces
- 1/3 cup flour
- 3 cloves garlic minced
- 1 large onion diced
- 1 Tablespoon tomato paste
- 4 cups beef stock or beef broth
- 12 ounces Guinness
- 2 prunes minced
- 1 Tablespoon caraway seeds
- 1 teaspoon fresh cracked black pepper
- 1 1/2 cups carrots roughly chopped
- 1 1/2 cups parsnips roughly chopped
- 3 Tablespoons fresh flat-leaf parsley minced
Instructions
In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don't overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout.
Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.
Notes
Serve alongside boiled potatoes or over colcannon. Sprinkle with chopped parsley before serving.
