• About
  • Recipes
  • Beer
  • Restaurants
  • Resources

Cultivating Sustainability

Cultivating Sustainability

Tag Archives: Guinness

Irish Guinness Beef Stew

22 Tuesday Feb 2011

Posted by kimhodgson in Dinner, Entree, Meat, Recipe, Stew

≈ 1 Comment

Tags

beef, beer, carrots, Guinness, onions, parsnips, potatoes, turnips

A few summers ago, my husband and I spent 10 days traveling throughout Ireland. One of our favorite things to do, after a long day of urban or rural hiking, was to find a pub and have a pint of Guinness, followed by a bowl of hearty, Guinness beef stew and listen to live music. This recipe is based on The Irish Pub Cookbook, that I picked up while in Ireland. To make it healthier, I reduced the butter, oil, and beef, and increased the vegetables. Plus I added some tomato paste and red wine vinegar for some extra flavor.

Serve over a bowl of mashed potatoes.

INGREDIENTS

  • 1 1/2 lb sustainably raised, organic boneless beef sirloin, cut into 1-inch cubes
  • salt and freshly ground pepper
  • all-purpose flour for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 4 medium onions
  • 2 cups beef stock
  • 1 (14.9 oz) can Guinness stout
  • 5 carrots, peeled and thickly sliced
  • 4 parsnips, peeled and thickly sliced
  • 4 medium turnips, peeled and cut into 1-inch pieces
  • 1-2 tbsp organic tomato paste
  • 1-2 tbsp red wine vinegar
  • 3 tbsp flour

DIRECTIONS

  1. Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in onions and cook 3-5 minutes, or until soft.
  2. Return all the meat to the pot and add enough of the beef broth and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover and simmer for 60-70 minutes,  or until the meat is nearly tender. Add the carrots, parsnips, turnip, and tomato paste and cook for 30-40 minutes, or until the vegetables and meat are tender and the stew begins to thicken.
  3. Mix 3 tbsp flour with 1/2 cup of stew liquid in a small bowl. Stir into the stew and cook for 5 minutes longer.
  4. Add red wine vinegar, season with salt and pepper to taste, stir, and remove from heat.
  5. Serve over mashed potatoes in shallow bowls.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...
August 2022
S M T W T F S
 123456
78910111213
14151617181920
21222324252627
28293031  
« Jan    

Categories

apples arugula basil beer beets bell peppers black beans bok choy broccoli rabe butternut squash cabbage carrots cauliflower cheddar cheese chicken chickpeas cilantro cinnamon collard greens corn cornmeal cranberries CSA cucumber cumin dill eggplant eggs feta fingerling potatoes Food System garlic ginger greek green beans green chilies green onions hummus jalapeno jalapenos kale lemon juice lentils lettuce lime juice mint mushrooms onion onions orange parmigiano-reggiano parsley parsnips pasta pecans peppers pizza potatoes raisins red bell pepper scallions star hollow farm summer squash sweet potatoes swiss chard tatsoi tofu tomato tomatoes turnips urban agriculture walnuts yellow squash yogurt zucchini

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Cultivating Sustainability
    • Join 43 other followers
    • Already have a WordPress.com account? Log in now.
    • Cultivating Sustainability
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: