Receta Irish Beef & Guinness Stew
Nothing speaks comfort like a good beef stew. Variations of beef stew are found around the world and a few famous examples include France’s Boeuf Bourgignon, Hungary’s Goulash, and Belgium’s Carbonnade à la Flamande (recipe to come). The first one is simmered in wine, the second generously seasoned with paprika, and the third simmered in beer.
Today we meet Ireland’s iconic version: Beef & Guinness Stew.
As its name suggests, what sets Ireland’s beef stew apart from others is its inclusion of Guinness stout. The alcohol is evaporated as the simmers low and slow and your left with a deep and robust flavor with fork-tender beef, waxy potatoes and the sweetness of parsnips and carrots.
Guinness Beef Stew is traditional Irish pub fare. You’d probably be hard-pressed to visit a pub in Dublin and not find it on the menu. When it comes to dining out in the UK, Pub food is among the best for homestyle meals with bold flavors and good prices. Dublin has many to choose from – everything from The Brazen Head (Dublin’s oldest pub) to Mulligan’s (where celebrities like John F. Kennedy and Doris Day dined), Arthur’s Pub, Sheehan’s, Temple Bar Pub, and The Quay’s Bar.
Several of these are located in the heart of Dublin’s cultural quarter quarter, the Temple Bar district, and are especially renowned for their Guinness beef stew, a favorite among tourists and locals alike.
Beef & Guinness Stew is easy but there are a couple of steps that are absolutely imperative for the flavor. First and foremost: Brown the beef! Don’t be impatient and skip this step. It’s crucial. So take the time to brown the beef in batches, every last piece.
The other thing is this: Don’t throw out the browned beef bits in the bottom of the pan! That’s where a ton of the flavor is, caked onto the bottom of the pan. Leave it and deglaze (scrap off the browned bits) when you add the Guinness. If you follow those two steps and the rest of the recipe as follows, you’re going to have one amazing Irish Beef and Guinness Stew!
Let’s get started!
There’s no need to buy an expensive cut of beef for a beef stew that’s going to simmer for a long time. Get an inexpensive, well-marbled cut. You can ever go wrong with a chuck roast (what I’m using here).
Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan. (I’m using this Le Creuset Dutch oven but nearly as often use my Lodge Dutch oven which is a fraction of the cost.)
Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides.
Transfer the beef to a plate and repeat until all the beef is browned. Don’t wash out the pot when you’re done, leave the blackened bits on the bottom of the pot (that’s where a ton of flavor be!).
Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the vegetables and cook for another 5 minutes.
Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes.
Return the beef and bacon to the pot along with the remaining ingredients. Stir to combine and bring to a boil.
Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
Dish up the stew and enjoy it hot with some crusty country bread.
This stew tastes even better the next day.
Enjoy! Beef & Guinness Stew Print Prep time Cook time Total time : Kimberly Killebrew, www.daringgourmet.com Serves: Serves 6 Ingredients 6 ounces bacon, diced 2 pounds beef chuck 3 tablespoons all-purpose flour 2 medium-large yellow onions, chopped 3 cloves garlic, minced 4 medium Yukon Gold potatoes, cut in 1-inch pieces 2 large carrots, chopped in ½ inch pieces 2 stalks celery, chopped in ½ inch pieces 1 large parsnip, chopped into ½ inch pieces 1 bottle (1 pint 16 oz) Guinness Extra Stout 1 cup strong beef broth 2 tablespoons Worcestershire sauce ¼ cup tomato paste 1 tablespoons dried and ground porcini mushrooms (optional but oh so amazing) 1 teaspoon dried thyme 1 teaspoon dried rosemary 1½ teaspoons salt ¼ teaspoon freshly ground black pepper 2 bay leaves 2 teaspoons ground dried porcini mushrooms (not remotely traditional but oh so incredibly good!) Salt and pepper to taste Instructions Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside. Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned. Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste. Serve with some crusty country bread. This soup is even better the next day. 3.5.3226 Share this:EmailPinterestFacebookTwitterGoogleTumblrMoreRedditLinkedInLike this:Like Loading...