Guinness Stew

Submitted by Whisper

"This recipe is from the cookbook Food & Folklore of the 1,000 Islands by Pamela and Michael Sykes. It's served at the Toucan/Kirkpatrick's in Kingston, ON, Canada, where we ate this past summer. I haven't tried it yet, but it sure looks good!"

 

• Ready In: 4hrs 15mins
• Ingredients: 21
• Serves: 6-8

ingredients

• 2 1⁄2 - 3 lbs stewing beef
• 1⁄2 cup flour
• 3 celery ribs, 1-inch pieces
• 5 -6 parsnips, 1-inch pieces
• 1 medium turnip, cut into large pieces
• 1⁄4 teaspoon rosemary
• 1⁄4 teaspoon thyme
• 1⁄2 teaspoon black pepper
• water
• 1⁄2 pint Guinness stout (drink the other half!)
• 2 beef bouillon cubes, dissolved in 1 cup hot water
• 2 tablespoons flour, mixed well with 1 cup water as thickener
• 1 tablespoon oil
• 2 tablespoons butter
• 3 garlic cloves, crushed
• 5 -6 medium carrots, 1-inch pieces
• 3 medium onions, cut into large pieces
• 5 -6 medium potatoes, cut into large pieces
• 1⁄4 teaspoon oregano
• 1⁄2 teaspoon basil
• salt and pepper

directions

1. Cut the stewing beef into 1" pieces.
2. Melt butter and add the oil in a large, heavy pot.
3. Dredge the beef in flour and add to the pot.
4. Sear on all sides to seal the meat.
5. Add celery, onion and garlic and cook 3 minutes longer.
6. Add all spices except salt and pepper.
7. Add the bouillon and enough water to cover the ingredients.
8. Bring to a boil and immediately lower the heat to a simmer.
9. Simmer for 3 to 3 1/2 hours, then add all vegetables and cook until tender.
10. Add salt and pepper to taste.
11. Thicken with the flour and water mixture; add Guinness.
12. Adjust seasoning to taste.
13. Serve with Irish soda bread or other crusty loaf bread.