guinness irish beef stew
AKA: The month that I try to cram Guinness into everything.
Join me, won’t you?Perhaps it’s my love of a culinary challenge or simply my love of Guinness itself, but for some reason when March rolls around, I can’t help but get obsessed with cooking – and baking – with my favorite Irish Stout.
Love. This. Stuff.
But I do promise that I won’t go through the entire month in a drunken stupor. I must keep my wits about me so that I can keep my eye out for new beer-infused ideas.I’m starting off my beer-cooking month (I warned you that I get on cooking kicks) with a simple but incredibly satisfying stew.
The idea for this Guinness Irish Beef Stew came to me while reviewing an episode of The Pioneer Woman over on Food Fanatic. I sat there watching Ree make this slow-cooked beef stew with beer and root veggies and simply could not get it out of my head.
So I made us a pot.
I strongly recommend that you do the same. You won’t be sorry.
Guinness Irish Beef Stew Recipe
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 2 1/2 hours
Total Time: 2 hours 45 minutes
In a large Dutch Oven, heat oil over medium high heat. Add half of the cubed beef to the pot. Brown beef on all sides (about 2-4 minutes) and remove to a plate. Repeat with remaining beef.
To the pot, add onions and garlic. Stir around a bit to scrape up the brown bits and soften them a bit. Add tomato paste and stir around a bit more. Allow the tomato paste to become golden in places.
Pour in Guinness, beef broth and Worcestershire sauce and stir with a wooden spoon, scraping up all the brown bits from the bottom of the pot. Return the beef to the pot, including any juices from the plate. Bring stew to a boil and then cover the pot and reduce to a simmer. Allow beef to cook for 1 ½ - 2 hours.
After the 1 ½ - 2 hours, add the carrots, turnips and potatoes to the pot. Allow the stew to simmer, covered, for 20-30 minutes more or until vegetables are tender. Adjust salt and pepper to taste.
Garnish with chopped parsley and serve.