Guinness Beef Irish Stew
Guinness Beef Irish Stew

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, guinness beef irish stew. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Save time and buy groceries online from Amazon.co.uk Discover The Latest Outdoor Collection Now. Though this Irish Beef and Guinness Stew takes time to cook, it is very straightforward. The steps are no different to usual stews like classic Beef Stew: Brown the beef - brown them well, this is key to flavour. It's not just the browned beef itself, also the brown bits left on the bottom of the pot (fond) adds extra flavour to the sauce; As its name suggests, what sets Ireland's beef stew apart from others is its inclusion of Guinness stout.

Guinness Beef Irish Stew is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Guinness Beef Irish Stew is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook guinness beef irish stew using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Guinness Beef Irish Stew:
  1. Prepare 1 1/2 lb well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
  2. Get 1/4 cup Olive oil
  3. Get 6 clove of garlic
  4. Take 6 cup Beef broth
  5. Take 2 cup Carrots peeled/ bite sized
  6. Prepare 1 cup Celery bites sized pieces
  7. Prepare 1 Guinness
  8. Take 1 cup Red wine
  9. Prepare 3 lb russet white potatoes cut into 1/2 inch cubes
  10. Make ready 3 tbsp Tomato paste
  11. Get 2 tbsp Thyme
  12. Prepare 1 tbsp Sugar
  13. Prepare 2 Bay leaves
  14. Prepare 1 cup Water
  15. Get 1 tsp Salt and pepper
  16. Make ready 2 tbsp Worshishire sauce
  17. Take 2 tbsp Butter

This Beef Guinness Stew is the most delicious, comfort food for cold winter nights. Slow cooked for meltingly soft and delicious beef and ale flavours. This traditional Irish stew recipe can be cooked in the crock pot or oven. It freezes really well and can also be used as the base for a beef and Guinness pie.

Instructions to make Guinness Beef Irish Stew:
  1. Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another
  2. Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 2 hours stirring occasionally.
  3. While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for two hours
  4. Add the onions, carrots, and the potatoes. Salt and pepper. Simmer uncovered until vegetables and beef are very tender, about 40 minutes- an hour. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve. - Simply restaurants.com

This traditional Irish stew recipe can be cooked in the crock pot or oven. It freezes really well and can also be used as the base for a beef and Guinness pie. The Guinness Irish stew can be made with lamb or beef. I like both versions, but as beef is usually not as expensive as lamb, I go for beef most of the time and keep the lamb for making Romanian lamb stew, for instance. Chuck beef is a part of meat cut from the neck, shoulder blade and upper arm of the beef.

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