Would you like me to show you how to make a Beef and Guinness stew?
Are you Irish and living abroad? What do you miss most from home…..
Tayto crisps, Kerrygold butter, your granny’s brown bread, Lyons tea, Loop the loops, am I right?
What about a good ole’ hearty Beef and Guinness Stew, just like your mam used to make?
Or one you would order in a pub by the sea in Connemara, in a gastropub in Dublin.
It is simply like wrapping a warm blanket around you by an open fire. Ireland in a dish.
Its easy once you learn how to do it. Cook yourself and your family some comfort. Let me tell you how. This recipe will feed 4 people.
A casserole dish or heavy based lidded pot/pan is great for making a stew.
Ingredients for your Beef and Guinness stew
- 500 gms of stewing beef
- 2tbsps flour
- Olive oil for frying
- 2 carrots
- 2 cloves of garlic
- 1 large can of Guinness
- 1 beef stock cube/pot
- Fresh thyme
- Salt and Pepper to season
What to do:
- Sprinkle the flour all over the beef and season with salt and pepper.
- Heat your pot to a medium to high heat and add some olive oil. When the oil is heated, add the floured beef. If you can, have each piece of meat on the base of the pan. We want to brown the meat, so it keeps the juices in and also gives lovely flavour. If you put in too much beef, it just loses liquid, and your end result will be dry beef.
- Brown each side of the beef and if you have to do it in two batches, that’s fine. When all the beef is nicely browned, take it out and leave it in a bowl.
- Keep your pan hot but not smoking and not burning anything. There will be lots of lovely bits of flavour stuck to the bottom of your pan, don’t worry about that, it will be taken care of!
- You might need to add another glug of olive oil and then pop in the onions, carrots and garlic. We are starting the cooking process here and caramelising the veg. Keep your pan hot but in control.
- This adds to the flavour of the stew. After a few minutes, pour on about a quarter of the Guinness, you will see it bubble up and this lifts all that gorgeous flavour from the base of the pan. That is gold in terms of flavour! (This is called deglazing the pan if you want to impress)
- Add the rest of the Guinness, the beef stock and the meat with all the juices. Give it a gentle mix and bring to a simmer.
- Once it is simmering (gentle bubbles) add the thyme into the stew. You can keep it as whole sprigs, so it is easy to take out later.
- Put the lid on the pot and cook on a low heat in the oven (150C) for 2.5-3hrs.
If it’s your first time making it, check it after 2 hours to see if you need to top up with any liquid. This will usually depend on how well fitted the lid on your pot is. Top up with a little water if you feel it is needed.
Some thoughts on this simple but so worth it recipe:
The alcohol will evaporate with the cooking process so the recipe is ok for kids
When ready, the meat should just flake apart and be lovely and tender.
I love it served with creamy mashed potato; I know Anne Marie serves it with rice in her house.
It will keep in the fridge for 2/3 days and is also great for freezing.
You can change it up a bit and use this as a filling for a Beef and Guinness Pie. Top with a lid of puff or shortcrust pastry, even make individual pies!
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You wouldn’t make these mistakes right?
Not cooking the stew for long enough – the beef needs time to break down as it is a tougher cut of beef.
Not covering the beef in flour – This helps thicken the stew as it cooks
Not browning the beef first – Browning adds to the end flavour as it caramelises the meat. It also seals the juices in, helping it to stay tender.
Using a can of draught ale that is not Guinness! (It is the best after all)
Is this suitable as a beef stew slow cooker recipe?
Absolutely, but I highly recommend you do the first steps to achieve maximum flavour. When it comes time to put it in the oven, tip it into your slow cooker and use the guidelines for your slow cooker.
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