With St Patrick’s Day nearing you’re going to need the right beer as well as the right food. And Guinness Beef Stew pretty much checks all the boxes.
Guinness Beef Stew is traditional Irish pub fare. You’d be hard-pressed to visit a pub in Dublin and not find some variation of it on the menu. And there’s no better way to celebrate St Patrick’s Day than with this hearty dish and several bottles of Guinness Extra Stout on hand.
A direct descendant of the brewery’s archival recipes, Guinness Extra Stout is based on a beer first brewed in 1821, when Arthur Guinness II set down precise instructions for brewing his Superior Porter.
This beer has since become the precursor to every Guinness innovation you’ve ever enjoyed. Brewed at the St. James’s Gate brewery in Dublin, Guinness Extra Stout is iconic in every way and essential in this Irish stew
Beef and Guinness Stew
Ingredients:
-2 lbs. beef for stewing-1/2 c.flour
-2 T vegetable oil
-2medium yellow onions
-1/2 c. tomato sauce
-2 cups Guinness Extra Stout
-3 carrots
-Salt
-Pepper( we use our house seasoning)
Instructions:
-Cut 2 lbs. beef into bite-sized pieces.
-In a plastic bag, pour 1/2 c. flour, 2 t. salt, 1 t. black pepper. Place the meat inside the bag and shake until thoroughly coated; brush off excess flour.
-Heat 2T olive oil in a Dutch oven or large heavy skillet quickly brown the meat, stirring and turning the pieces.
-Peel and chop 2 medium onions ( I use sweet onions) add to the pot with 1/2 c. Beef stock Stir until the onions start to look translucent.
-Pour in 2 cups of Guinness Extra Stout and additional beef stock as needed. add 3 chopped carrots ( I like to use baby carrots) (feel free to add whatever other vegetables you want to use). Cover and simmer slowly for a couple of hours until the meat is very tender. Season to taste. (you can use a crock pot or instapot)
-Serve in baked potatoes (jacket potatoes) or with crusty bread
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