All Discussions Tagged 'Stout' - The Wild Geese2024-03-28T18:45:00Zhttps://thewildgeese.irish/forum/topic/listForTag?groupUrl=the-irish-kitchen&tag=Stout&feed=yes&xn_auth=noBeef & Guinness Stewtag:thewildgeese.irish,2013-05-08:6442157:Topic:203442013-05-08T16:00:00.048ZRyan O'Rourkehttps://thewildgeese.irish/profile/RyanORourke
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=original" target="_self"><img class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=RESIZE_480x480" width="320"></img></a> There are almost as many recipes for Irish beef (and lamb) stew out there as there are people who eat it. There certainly are a wide variety of takes on this traditional dish, and it can be an interesting exercise to try multiple versions. I thought I'd throw my hat into that ring by sharing my go-to recipe for B<strong>eef & Guinness Stew</strong> with my fellow…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=original" target="_self"><img width="320" src="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=RESIZE_480x480" width="320" class="align-right"/></a>There are almost as many recipes for Irish beef (and lamb) stew out there as there are people who eat it. There certainly are a wide variety of takes on this traditional dish, and it can be an interesting exercise to try multiple versions. I thought I'd throw my hat into that ring by sharing my go-to recipe for B<strong>eef & Guinness Stew</strong> with my fellow <strong><span style="color: #339966;">Wild Geese.</span></strong> Some would say the more traditional version would utilise lamb ... and this very well may be the case. I prefer the texture of beef to lamb, however, so this recipe opts for the beef. The Guinness Stout not only helps tenderize the beef, it also gives a rich malty flavor to this chunky, rustic stew. It is also flavoured with onions, carrots, garlic, and thyme -- although I hate onions with a passion and leave them out all-together. The stew may be made on the stove-top or oven, or even in a slow-cooker (crock pot).</p>
<p>Prep Time: 15 minutes</p>
<p>Cook Time: 3 hours</p>
<p>Total Time: 3 hours, 15 minutes</p>
<p>Yield: 6 to 8 servings</p>
<p><strong>Ingredients:</strong></p>
<p>2 pounds lean stewing beef</p>
<p>3 Tablespoons oil (olive or rapeseed would be best)</p>
<p>2 Tablespoons flour</p>
<p>Salt, freshly ground black pepper, and a pinch of cayenne</p>
<p>2 large onions, coarsely chopped</p>
<p>1 large clove garlic, crushed and minced (optional)</p>
<p>2 Tablespoons tomato puree, dissolved in 4 tablespoons water</p>
<p>1 1/2 cups Guinness (or other brand) stout beer (more if you want an extra malty flavour)</p>
<p>2 cups carrots, cut into chunks</p>
<p>Sprig of fresh thyme</p>
<p><strong>Preparation:</strong></p>
<p>Trim the beef of any fat or gristle, cut into cubes of two inches (5 cm) and toss them in a bowl with one tablespoon oil. Season the flour with salt, freshly ground black pepper, and a pinch or two of cayenne. Toss the meat in the mixture. </p>
<p>Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides thoroughly. Add the onions, garlic, and tomato puree to the pan, cover and cook gently for about five minutes. </p>
<p>Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelised meat juices on the pan. </p>
<p>Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt and freshly ground black pepper if necessary. </p>
<p>Cover with the lid of the casserole and simmer very gently until the meat is tender -- three to four hours (more time yields more tender beef). The stew may be cooked on top of the stove or in a low oven at 300 degrees Fahrenheit (about 150 degrees Celsius). Taste and correct the seasoning. Scatter with a liberal helping of chopped parsley, and serve either over top of mashed potatoes, or with a side of boiled potatoes. </p>
<p><strong>Do you have a beef (or lamb) and stout stew recipe you've tried and deem worthy of passing along to others?</strong> If so, feel free to paste it into a comment below. And, if you try my recipe, leave a comment below to let me know how it turns out.</p>