Guinness Stew
- 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
- Cut the stewing beef into 1" pieces.
- Melt butter and add the oil in a large, heavy pot.
- Dredge the beef in flour and add to the pot.
- Sear on all sides to seal the meat.
- Add celery, onion and garlic and cook 3 minutes longer.
- Add all spices except salt and pepper.
- Add the bouillon and enough water to cover the ingredients.
- Bring to a boil and immediately lower the heat to a simmer.
- Simmer for 3 to 3 1/2 hours, then add all vegetables and cook until tender.
- Add salt and pepper to taste.
- Thicken with the flour and water mixture; add Guinness.
- Adjust seasoning to taste.
- Serve with Irish soda bread or other crusty loaf bread.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).