It’s winter, the days are long, and it’s cold…UGH! Mixed Seafood Chowder will take off the chill and brighten your day!
Gimme Some Oven had a beautiful looking recipe for Guinness Beef Stew, and while I changed it up from the original it was super delicious.
And what can you say about Martha Stewart????? She has inspired me in so many different ways, her Irish Soda Scones caught my eye. I did make them as the original recipe called for, but used them in a savory dish and they rocked!!!
While the weather is more like Spring than Winter……. comfort food is still on the menu…….Guinness Beef Stew!
Guinness dark stout adds a delicious depth to the flavor of the stew, and a touch of cayenne adds just the right amount of heat. Not super spicy, just warmth. The addition of potatoes and carrots makes this a perfect one pot meal.
I made this on top of the stove……cause I wanted to use my new cast iron dutch oven, but you can toss it in the oven or use a pressure cooker. And we all know that I love a pressure cooker!!
Making a stew to me is labor of love……browning the meat, adding just the right ingredients, and slow simmering……..its love for your senses and your taste buds.
You can make Guinness Beef Stew in advance and stored in an airtight container in the fridge. Then during the week, you can have a last minute supper in reserve………especially nice at the holidays when we are all so busy.
Just reheat and add a nice loaf of crusty bread…….can you feel the love????Print
- 2–3 pounds chuck roast, cut into 2 inch cubes
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 onions, cut into chunks
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 4 tablespoons water
- 1 bottle Guinness
- 1/2 cup beef broth
- 4 carrots, cut into chunks
- 2 yukon gold potatoes, cut into chunks
- 1 small bunch thyme
- 1/4 to 1/2 teaspoon cayenne, depending on heat preference
- Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
- Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
- Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
- Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
- Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
- Add the beef broth, carrots, potatoes, thyme and cayenne.
- Cover and simmer* until the meat is tender— 2-3 hours.
- * Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.