Guinness Beef Stew
This soul-satisfying Irish stew is usually made with Guinness, but any dark ale will do. Potatoes, russet or red, are cooked separately in butter and added in the last hour of cooking, lending an extra dimension of flavour. Mushrooms, peas, parsnips, carrots or leeks may also be added to the stew if you have them on hand.
Guinness Beef Stew
Ingredients
- 3 lb beef sirloin tip roast, trimmed and cut into 1 1/2 inch chunks
- 1/4 cup flour
- 2 tbsp olive oil, plus more as needed
- 1 large onion, chopped
- 3 cloves garlic, pressed
- 1 large can Guinness draught
- 3 cups beef broth or stock
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp brown sugar
- 1 teaspoon salt
- 1/2 tsp pepper
- 2 whole bay leaves
- 4 tbsp butter
- 6 potatoes, peeled and quartered
Instructions
- Preheat oven to 325?F.
- In a large bowl, toss beef with flour. In Dutch oven, in hot oil, sauté in batches until browned. Remove and set aside.
- Add more oil if needed. Sauté onion and garlic until softened.
- Stir in Guinness, stock, Worcestershire sauce, thyme, parsley, brown sugar, salt, pepper and bay leaves. Bring to a boil, scraping up browned bits.
- Add reserved beef. Bring to a boil. Cover and cook in oven for 1 1/2 hours.
- Meanwhile, in a separate skillet, melt butter. Add potatoes and cook over medium-low heat about 20 minutes or until potatoes are browned on all sides. Stir potatoes and butter into stew, scraping up browned bits.
- Cook, covered, 1 hour longer or until potatoes are tender, adding more Guinness if needed. Discard bay leaves.
Drink Suggestion:
The obvious choice would be to crack open the Guinness, but this dish is delish with a Côtes du Rhône.
Quench Food and Drink Magazine 2014, www.quench.me