St. Patrick’s Day might be over, but we’re still craving a pint of Guinness and a rich Irish stew.
We’ve combined them both for an epic, iconic dish, that can be prepared with beef or lamb. If you’d like to check out a live demo of this recipe before you try it out yourself, log into Eat Drink Explore and check out “Recipes”.
Authentic Guinness Beef (or Lamb) Stew)
Serves: 4 people
- Prep Time: 5 minutes
- Cook Time: 4 hours
- 2 – 2.5 lbs of beef chuck, cut into 2 inch cubes (substitute lamb if you’d prefer)
- 3 cloves of minced garlic
- 2 cups of chopped onions ( ½ shallots and white)
- 4-6 ozs of bacon or guanciale
- ½ cup of flour to dust the meat cubes in
- 20 ozs of Guinness Stout
- 2 .5 cups beef stock
- 1 cup of chopped carrots
- 1 cup of celery or fennel diced
- 1 cup of sliced mushrooms of your choosing ( optional)
- A few tomatoes or a ½ cup of Mutti Passata
- 3 sprigs of thyme
- Salt to taste
- Pepper to taste
- 2 cups of cubed potatoes, your choice
(This recipe was prepared by Roger Bissell.)
Start by lightly dusting the cubed meat in a bowl with flour.
Warm up a thick pot (think cast iron or stainless steel soup pot) on high with 3-4 tablespoons of olive oil; brown the meat on all sides.
Remove the meat and place it aside. Add in the garlic, onions, mushrooms and cook them for a few minutes until they are no longer raw.
Add the bacon and cook it until crispy. Add the celery and carrots; cook until soft.
Now it’s time to add the Guinness. Deglaze the pan using a spoon to scrape all those delicious brown bits that contain the flavor off the bottom. Add the rest of the ingredients, the meat and its juices and bring everything to a boil.
Turn the heat down to a light simmer and put the cover on the pot and allow to simmer for 3-4 hours.
Remove the lid and let it simmer for another hour until it thickens up.
Serve this dish over mashed potatoes if you would prefer not to have potatoes in your stew.
The consistency should be thick and delicious!
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