Prep 10 mins
Cook 2 hrs 30 mins
This is a modified recipe from one that a friend gave me. This is perfect if you love stew, and the beer is in no way overpowering. It makes the beef nice and tender, in fact you can cut the beef with your spoon. I prefer the potatoes unpeeled, and for carrots I've used baby carrots instead of 3 regular carrots sliced, which works good too. Enjoy with a nice glass of Guinness. I suggest not substituting the Guinness for another beer in this recipe, I've tried it with Blue Moon and it does not work. And use regular Guinness from the bottle, or tap if you're lucky, not Extra Stout or from the can.
- 2 lbs sirloin steaks
- 2 onions
- 8 red potatoes
- 2 garlic cloves
- 1⁄4 cup plain flour
- 1 cup beef stock
- 1 cup Guinness stout
- 3 carrots
- 2 bay leaves
- 1 teaspoon fresh thyme
- 2 tablespoons parsley
- Chop onions, crush garlic and slice carrots and potatoes, do not skin.
- Cut meat into small chunks.
- Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
- Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
- Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
- Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
- Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.
PAC Spring 2008 ~ This is delicious! I did do some minor changes due to lack of ingredients and/or personal preferences. I actually used leftover lamb instead of beef. As I prefer the Guinness Draught in the can and it's what I had in the fridge, it's what I used and I used the whole can (about 2 cups). I forgot that I didn't have any carrots so replaced them with parsnips and added some sliced celery and mushrooms. I also kept the cover on and it has the perfect thickness to it. Would definitely make again with the beef. I'm sorry the previous reviewer had such a time with it but I really think she missed out on something wonderful and tasty.
We had this for dinner the other night, and I can't say that any of us enjoyed this. There wasn't enough liquid during cooking, I had to add about a cup and a half of water to the cooking process to keep it from turning to sludge, I also put a cover on it to keep it from drying out on top and getting this nasty skin. Otherwise I made it according to the directions, and it just didn't have it going on. Too much thyme, too thick, kind of chalky(?), and nothing special. If you are on a budget especially, this recipe isn't very good, and too expensive to throw away. Thanks anyway.