Sunday, March 11, 2012

Beef and Guinness Stew a Real Taste of Dublin Comfort Food

A nice way of turning a basic stew into dish worthy of guests is to create a crisp topping with sliced potatoes. Guinness in a stew adds a complexity and depth that will surprise you, it also gives the stew an incredible almost chocolaty color. The maple syrup just helps balance out the slight bitterness of the beer.

After making the stew and cooking it almost three hours (I do like a long slow cook) I sliced potatoes on my trusty Oxo mandoline then tossed them with olive oil, salt and pepper and some chopped thyme. Layered them on top and then baked in a 350F oven for 30 minutes.

Recipe For Stew

  • 1 lb Cubed Stewing beef
  • 2 tablespoon olive oil
  • 2 medium onions roughly diced
  • 3 cloves of garlic chopped
  • 2 medium carrots peeled and sliced
  • 1.5 Tablespoons flour
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 Cup of Guinness
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon of Maple Syrup (or more if you really want to sweeten things up)
  • Salt and Pepper to taste
Sauté in pan beef  over high high heat till brown. Remove beef from pan leaving a little fat behind to cook the vegetable. Sauté onions and garlic till lightly browned. Mix in tomato paste and cook for a few minutes. Add flour to make a roux and mix. Next add liquids stirring constantly to avoid lumps . Add carrots and return beef to pan. Bring to simmer and lower heat. Keep on for low heat for several hours till meat is very tender.

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