BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
BEEF & GUINNESS STEW WITH BACON DUMPLINGS
Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h30m
Number Of Ingredients 18
Steps:
- First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
- Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
- Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.
Nutrition Facts : Calories 800 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 1.9 milligram of sodium
BEEF IN GUINNESS
I make this for my in laws whenever they come to stay. Perhaps it will suit your own finicky relatives! Serve with mashed or boiled potatoes, and pickled beets if you have them.
Provided by Ppaperdoll
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper in shallow bowl or pan.
- Coat beef pieces with flour mixture.
- Heat oil in saucepan and fry meat and onions until lightly browned (about 4 or 5 minutes).
- Add carrots to pan.
- Pour in Guinness, and season to taste.
- Bring to boil, then cover and simmer 1 hour 30 minutes or until meat is tender and gravy is thick and rich.
Nutrition Facts : Calories 954.8, Fat 40.4, SaturatedFat 14.1, Cholesterol 119, Sodium 173.3, Carbohydrate 47, Fiber 2.6, Sugar 5.1, Protein 37.5
GUINNESS BEEF
This is a modified recipe from one that a friend gave me. This is perfect if you love stew, and the beer is in no way overpowering. It makes the beef nice and tender, in fact you can cut the beef with your spoon. I prefer the potatoes unpeeled, and for carrots I've used baby carrots instead of 3 regular carrots sliced, which works good too. Enjoy with a nice glass of Guinness. I suggest not substituting the Guinness for another beer in this recipe, I've tried it with Blue Moon and it does not work. And use regular Guinness from the bottle, or tap if you're lucky, not Extra Stout or from the can.
Provided by ChefJohnSebastian
Categories Stew
Time 2h40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, crush garlic and slice carrots and potatoes, do not skin.
- Cut meat into small chunks.
- Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
- Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
- Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
- Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
- Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.
Nutrition Facts : Calories 1429.5, Fat 52.8, SaturatedFat 20.4, Cholesterol 222.1, Sodium 443, Carbohydrate 109.6, Fiber 9.6, Sugar 8.7, Protein 77.6
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4/5 (3)Total Time 3 hrsCategory Irish RecipesCalories 511 per serving
- Heat 1 tbsp of the oil in a large casserole over a medium heat and fry the onion for 2-3 minutes until soft. Add the bacon and fry for a further 4-5 minutes, stirring occasionally. Remove and set aside.
- Dust the beef in the seasoned flour. Heat the remaining oil in the casserole over a high heat and fry the beef, in batches, for 3-4 minutes, until browned all over.
- Reduce the heat to medium, return the onion and bacon and all the beef to the casserole and add the Guinness, stock and herbs. Season well and bring to the boil.
- Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew with creamy mashed potato.
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