Prep 15 mins
Cook 2 hrs
I got this recipe off of an Irish tourism website. I've made it several times and every time it is a huge hit. The cider and Guinness combo is what makes it unique. It's excellent by itself or served with a little champ and soda bread.
- 1133.98 g beef stew meat
- 2 large onions
- 6 medium carrots
- 29.58 ml flour
- 118.29 ml dry cider
- 236.59 ml Guinness stout
- 1 parsley sprig
- fat or beef dripping
- Cut the beef into chunks and dice the onions and carrots.
- Toss the beef in the flour and fry quickly in hot fat.
- Remove the beef and fry the onions until transparent.
- Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :).
- Bring just to the boil. Reduce the heat and bring to a very gentle simmer.
- Cover closely, and cook for 1.5 to 2 hours.
- Check that the dish does not dry out. Add more water if necessary.
- Garnish with a little chopped parsley.
Great recipe!! I've served it several times for guests and it's always a huge hit. The cider really brings out the flavors in this stew. I've served it over brown rice, egg noodles and mashed potatoes and it went beautifully with all. Thanks for posting.
excellent with mash potatoes add glazed carrots
This stew was just delicious tonight for dinner! Very easy to make and great almost creamy flavor from the guiness. I served this over egg noodles and added some salt and pepper, otherwise followed the recipe completely. Thanks so much for a great recipe. Made this for Fall PAC 2008.