Prep 20 mins
Cook 2 hrs 15 mins
Guinness - it's not just for drinking any more!
- 2 lbs steak, cut into large cubes
- 1⁄2 lb mushroom, thoroughly cleaned
- 1 lb onion, chopped
- 10 fluid ounces water
- 10 fluid ounces Guinness stout or 10 fluid ounces porter
- 1⁄4 teaspoon nutmeg (or more, to taste)
- salt and pepper
- Roll the steak in the flour; brown in hot fat and then remove from heat.
- Fry the onions for 3 minutes and then put the meat and all other ingredients in with the onions.
- Bring to a boil, reduce heat and simmer for 2 hours.
For diet reasons I used a pork tenderlion instead of the steak. This turned out so great and the pork was so tender. I change only a couple of things. First I use the whole 12 oz of Guinness and then use 12 oz of beef broth. This was a quick and easy recipe to fix. DH said it tasted just like the Irish stews he had at the local Irish pub in Germany. This will be add to our winter rotation of soups. Made for the 2008 St. Patrick's Day Menu Challenge.
I think this was fabulous. Simple to make, and very good to eat. I was skeptical at first, because I do not like beer at all-but Chris does, so I decided to give this recipe a go, and am I ever glad I did ! The recipe didn't specify what kind of mushrooms to use, so I used portabellos (they were on sale) and they worked very nicely. I did add a bit of salt to the finished sauce due to personal preference. We served this over white rice, and were very pleased. Thank you, Miller, for a wonderful dinner ! Teresa