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Official Guinness Beef Stew Recipe

This Guinness Beef Stew is from the Official Guinness Cookbook – it'south the real deal! I used to work for Guinness over 20 years agone, every bit a consultant based in San Francisco. I'm thrilled to share with you lot one of the near popular recipes, a traditional Guinness Beef Stew.

-Jaden

Many cultures have a variation on beef stew, ever made with ingredients on paw. The French apply Burgundy wine to make beef bourguignon. In Hungary, paprika is introduced to the pot for goulash. Belgium has carbonnade la flamande made with Belgian ale. And Ireland has beef and Guinness stew, a hearty and wholesome dish that will keep you warm and comfortable no matter what the weather throws at you lot. This stew is a popular pub lunch, and you tin can travel the state trying different variations at every bar you visit. With meat, veg, potatoes, and Guinness, this is the very definition of a meal in a bowl.

Tips for the Very Best Beef Stew

• Taking the fourth dimension to sear the beef will ensure maximum flavor – the browned bits from cooking the meat in the pan will infuse the vegetables with savory complication.
• For a non-alcoholic, version, skip the Guinness and instead, use beefiness stock, chicken stock, vegetable stock, demi glacé, coffee, root beer (my favorite!), apple cider or cola. In fact, you tin can employ a combination of any of these ingredients – like coffee and cola.
• What if you can't observe Guinness? I highly recommend using Guinness, but you can besides substitute with whatever dark ale, stout or porter.
• Can I add other vegetables? Of class! Choose veggies that work well in a stew, like mushrooms, hearty leafy greens like collard or kale, other root vegetables like parsnip, sweet potatoes, succulent squash like butternut.
  • For mushrooms, trim the stalk and go out whole or halved
  • For long cooking, hearty leafy greens like collard, merely add them into the pot to cook
  • For kale, I prefer to separate the stem from the leaves. Chop the stems and add them into the pot to cook. Tear the leaves, and stir them into the pot at the Terminate of cooking, to preserve their vivid green color and fresh sense of taste.
  • Parsnip and sweet tater tin can be added direct to the pot to cook.
• Tin can I add together grains? Yes! Endeavor barley, it'south the perfect addition to a beef stew. Just add together 1 loving cup of pearl barley to the pot at the aforementioned time as the potatoes.

Ingredients for this Traditional Beef and Guinness Stew Recipe

• ii tablespoons actress-virgin olive oil ((the original recipe calls for beefiness drippings)
• 2 pounds (900g) chuck roast, fatty trimmed and cut into ane.v-inch (3.8 cm) pieces
• 2 onions, sliced
• 3 celery stalks, chopped
• 3 carrots, peeled and cut into 2-inch (5cm) chunks
• ii tablespoons all-purpose flour
• 1 tin can Guinness Draught Stout (14.9 oz)
• ane cup (240ml) beef stock
• 1 tablespoon brown sugar (the original recipe calls for apple jelly or red currant jelly instead of brown sugar)
• 2 tablespoons tomato paste
• 1 teaspoon Dijon mustard
• ii sprigs fresh thyme (or i tsp dried thyme)
• two bay leaves
• sea salt
• freshly ground black pepper
• 8 ounces (225g) baby or red potatoes, scrubbed. If the potatoes are large, cut them into big ane.5-inch (3.8 cm) chunks

How to Make this Traditional Beef and Guinness Stew Recipe

1. In a heavy-bottom lidded ovenproof goulash dish or Dutch oven over medium-loftier rut, heat the olive oil. Add the meat in batches and sear each side until lightly browned, scooping each batch onto a plate every bit it is washed.
2. If the pan is dry, add a little more than oil as needed, so add together the onions, celery, and carrots. Cook for v minutes, until the vegetables are starting to soften.
3. Sprinkle with the flour and cook, stirring often, for two to three minutes.
4. Add together the beer, stock, sugar, lycopersicon esculentum paste, and mustard, and bring to a boil, stirring and scraping to dissolve all the browned bits on the bottom of the pan.
5. Return the meat to the pan, along with the thyme and bay leaves. Season with salt and blackness pepper, and cover with the lid. Turn the heat to low and simmer very gently for 2 hours.
6. Add the potatoes and go on to simmer for 1 hour more, until the potatoes and meat are tender.
7. Season with common salt and black pepper, remove and discard the bay leaves and thyme stems, and serve.

TIP: This stew can likewise exist cooked in the oven at 325°F for 2 hours before adding the potatoes. Subsequently you add the potatoes, continue to cook for 1 60 minutes more, until everything is tender.

Official Guinness Beef Stew Recipe Recipe

Adapted from The Official Guinness Cookbook. A hearty and wholesome dish that volition keep you lot warm and comfy no matter what the weather throws at you. With meat, veggies, potatoes and Guinness, this is the very definition of a repast in a bowl.

Prep Fourth dimension 10 mins

Cook Fourth dimension 3 hrs xxx mins

Full Fourth dimension 3 hrs 40 mins

Course dinner, lunch

Cuisine Irish

Servings iv people

Calories 406 kcal

• ii tbsp extra-virgin olive oil or beef drippings
• 2 pounds roast chuck cutting into 1.5-inch pieces
• 2 onions sliced
• iii celery stalks chopped
• 3 carrots peeled and cut into2-inch chunks
• ii tbsp all-purpose flour
• 1 can Guinness Draught Stout 14.9-fluid-ounce
• 1 cup beefiness stock
• ane tbsp brownish sugar or apple jelly/red currant jelly
• ii tbsp lycopersicon esculentum paste
• 1 tsp Dijon mustard
• 2 sprigs fresh thyme or 1 tsp stale thyme
• 2 bay leaves
• bounding main salt
• freshly basis blackness pepper
• viii oz baby potatoes scrubbed

• In a heavy-lesser lidded ovenproof casserole dish or Dutch oven over medium-loftier heat, heat the olive oil. Add the meat in batches and sear each side until lightly browned, scooping each batch onto a plate as it is washed.

• If the pan is likewise dry, add a footling more oil equally needed, so add the onions, celery, and carrots. Cook for five minutes, until the vegetables are starting to soften.

• Sprinkle with the flour and melt, stirring often, for 2 to 3 minutes.

• Add together the beer, stock, brown sugar, tomato paste, and mustard, and bring to a eddy, stirring and scraping to deliquesce all the browned bits on the lesser of the pan.

• Return the meat to the pan, along with the thyme and bay leaves. Season with salt and blackness pepper, and cover with the lid. Turn the oestrus to depression and simmer very gently for two hours.

• Add the potatoes and continue to simmer for 1 hour more, until the potatoes and meat are tender.

• Season with salt and black pepper, remove and discard the bay leaves and thyme stems, and serve.

Serving: 4 g Sodium: 291 mg Calcium: 73 mg Vitamin C: 17 mg Vitamin A: 6243 IU Sugar: 7 yard Cobweb: 3 yard Potassium: 1159 mg Cholesterol: 112 mg Calories: 406 kcal Monounsaturated Fat: eight g Polyunsaturated Fatty: 1 g Saturated Fat: four g Fat: 15 g Protein: 44 g Carbohydrates: 23 g Iron: five mg

Keyword beef stew, guinness, stew

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Source: https://steamykitchen.com/197338-official-guinness-beef-stew-recipe.html

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