Beef and Guinness stew

[jcallaghan]

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Ingredients

• 500g beef, diced
• 1 can of Guinness
• 2 onions, chopped
• 2 garlic, crushed
• 60g tomato paste
• 4 sprigs of thyme
• 3 carrots, chopped
• 3 celery stalks, chopped
• 500ml chicken stock
• 200g baby potatoes
• Seasoning, to taste

Method

1. Brown off the beef in a casserole dish.
2. Add the onions and celery and allow to soften.
3. Pour in the Guinness.
4. Add the garlic, herbs, seasoning tomato paste and chicken stock.
5. Bring to a boil before simmering for 40 minutes.
6. Add the carrots and potatoes and cook for a further 20 minutes.

Notes

1. Serve with a Ciabatta bread warmed in the oven.

Pictures

Related

• 280

[jcallaghan]

Prep time: 20 min
Cook time: 2 ½ hr Serves: 6 servings

Ingredients

• 4 slices bacon, cut into 1/2 inch pieces
• 907.18 g beef chuck, (or type of your choice) cut into 1 inch pieces
• 1 pinch salt, or to taste
• 1 pinch black pepper, to taste
• 2 medium yellow onion, chopped
• 1 tbsp garlic, minced
• 425.24 g Guinness, or other dark beer
• 65.5 g tomato paste
• 4 springs fresh thyme
• 3 large carrots, cut into 1/2 inch pieces
• 3 stalks celery, cut into 1/2 inch pieces
• 1 tsp granulated sugar
• 600 g chicken stock
• 226.8 g baby potatoes, about 4-6 potatoes, cut into quarters
• 1 tbsp all-purpose flour, (optional)

Method

1. In a large skillet over medium-high heat, cook bacon for 3-4 minutes or until bacon begins to brown. Scoop out bacon and transfer to a 6 quart stockpot Leave bacon grease in the skillet.
2. Season cut beef with salt and pepper (to taste) then add beef to the skillet. Brown beef for about 5 minutes, making sure to sear all sides. Scoop out beef and transfer to the pot with the bacon. Continue to leave grease in the skillet.
3. Reduce heat to medium and add onions to skillet. Cook for 5-8 minutes, stirring occasionally.
4. Add garlic to skillet and cook for 1 minute.
5. Add beer to skillet and stir until combined with the grease, scraping up any bits from the bottom of the pan.
6. Pour onion & beer mixture into the pot with the bacon and beef. Add carrots, celery, tomato paste, thyme, sugar, and chicken stock, then stir.
7. Bring stew to a boil. Reduce heat to a simmer, cover, and cook stew for 1 hour. Remove lid and add potatoes to pot. Cook stew for 1 more hour, uncovered.
8. If you'd like a thicker stew, add in 1 tablespoon of flour to the broth and stir thoroughly. Let stew cook for an additional 15 minutes, uncovered.
9. Serve stew immediately.

Homemade Hooplah

Stovetop Beef and Guinness Stew - Homemade Hooplah

Pan-seared beef and bacon are cooked with a melody of veggies and herbs in a savory Guinness stew. Makes for a delicious dinner or pure fall comfort food!

[jcallaghan]

Ingredients

• 3 tbsp olive oil
• 3.75 lb / 1.88 kg beef chuck, boneless short rib or any other slow cooking beef (no bone)
• 1.13 tsp each salt and black pepper
• 4.5 garlic cloves, minced
• 3 onions, chopped (brown, white or yellow)
• 9 oz / 270g bacon , speck or pancetta, diced
• 4.5 tbsp flour (all-purpose/plain, Note 3 for GF)
• 660ml / 22.35 oz Guinness Beer (Note 1)
• 6 tbsp tomato paste
• 4.5 cups (1125 ml) chicken stock/broth (or beef broth - Note 4)
• 4.5 carrots, peeled and cut into 1.25 cm / 1/2" thick pieces
• 3 large celery stalks , cut into 2cm / 1" pieces
• 3 bay leaves
• 4.5 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Method

1. Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
2. Heat oil in a heavy-based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
3. Lower heat to medium. If the pot is looking dry, add oil.
4. Cook garlic and onion for 3 minutes until softening, then add bacon.
5. Cook until bacon is browned, then stir through carrot and celery.
6. Add flour, and stir for 1 minute to cook off the flour.
7. Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
8. Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
9. Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
10. Skim off the fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

Bryan's recipes - bryanbr23/Recipes/issues/108

[jcallaghan]

Cook 02/08/2013

• The meat was beautiful.
• Slightly too much stock.
• Added the veg in too earlier. I prefer a bit of a bite but Jas was fine with them.