March 14, 2013

Beef and Guinness Irish Stew

Back in October, my boyfriend and I attended the Celtic Festival in Richmond with a few of our close friends. One of the meals we enjoyed while we were there was Guinness Beef Stew. It was slow cooked to comfort food perfection- tender beef and potatoes that left my belly feeling satisfied and my mind knowing I had to recreate it in my kitchen! View original recipe here.

Serves 4-6.
Allow 2-2½ hours of prep, mostly unattended.

Tip 1 I made this at night, let the stew cool, then refrigerated it. All I had to do the next night for dinner was heat a few servings on the stove and I was done! So easy!
Tip 2 (From the original recipe) For those weeks when every evening is booked up, prep this meal in the morning. Complete steps 1 to 3, then pour stew into the slow cooker. Dinner will be ready when you walk through the door.

  • 2 ½ lb stewing beef, cut into 2-inch cubes
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • ¼ cup olive oil
  • 1 cup diced (¼-inch thick) red onion
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 2 cloves garlic, sliced
  • 1 ½ cups beef stock
  • 1 ½ cups Guinness
  • 2 tbsp organic tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp fresh Thyme leaves, chopped

  1. Preheat oven to 350°F.
  2. Place the beef in a large bowl and sprinkle with the flour, salt and pepper, turning to cover completely. Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Sear ¼ of the beef at a time being careful not to crowd the pan. Turn the beef cubes so they are uniformly brown on all sides; be sure to control heat so beef and drippings do not burn. Remove the first batch to a paper towel lined baking sheet; continue to cook remaining batches until all beef is seared and set aside.
  3. Turn the heat down to medium and add onion, carrots, potatoes and garlic to the same pot. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the beef back to the pot along with the stock, Guinness, tomato paste, Worcestershire sauce and thyme, stirring to combine.
  4. Bring the pot to a boil and then cover the casserole pot and bake in the oven for 1 ¼ to 1 ½ hours until the beef is tender. Cool and refrigerate in pot overnight.
  5. The next evening, reheat, serve in warm bowls and enjoy :)

Nutritional Information Per Serving:
436 calories, 17g fat, 53mg calcium, 684mg sodium, 27g carbohydrates, 3g fiber  40g protein. Excellent source of Vitamins A, B1, B2, B3, B6 and B12, Magnesium, Iron and Zinc.

Happy St. Patrick's weekend! For my fellow Guinness lovers- a few favorite posters from Google Images :)

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