While visiting the Guinness Storehouse in Ireland during my recent trip through Ireland, I discovered Guinness Stew in their Brewer’s Dinning Hall. After my first spoonful I was in love with the texture and flavors. When I returned home I discovered several cooking methods; this my personal preparation of Guinness Stew based on an combination of several recipes.
This recipe is rich in vitamins and minerals, perfect for curing that New Year’s hangover caused by dehydration and vitamin depletion. This stew is a great way to get you back to Rockstar form. Note: For best results, make this dish the day before. The food takes on richer and deeper flavor layers after an overnight stay in the refrigerator. Ingredients
Makes 6-8 Servings
- 2 pounds chuck roast – Fat trimmed and cut into 1 inch sections
- 1/4 cup of retain fat trimmings
- 1 tablespoon salted-butter
- 1/8 cup all-purpose flour (f or dusting)
- 4 cloves garlic -sliced
- 1 teaspoon worth of fresh thyme and rosemary
- 1 large sweet brown onion – diced
- 2 medium carrots – sliced, halved
- 2 medium stalks celery – diced
- 1 large parsnip – sliced and halved
- 1 medium white potato – diced
- 6 cups of beef stock
- 2 cans of Guinness Draft (room temperature), divided
Preparation Note: If you have a low-wide stock pot, this recipe can be made in one pot. Otherwise use a saute pan and a deep stock pot, like described below. 1) In a large saute pan using -med-high heat, melt butter and render beef fat trimmings. Add fresh herbs.
2) While the butter melts and beef fat renders, lightly dust meat with flour 3) When butter is slightly browned. Remove any meat fat from pan and turn up heat to high. 4) Add chuck roast meat and garlic to hot pan. Sear meat until browned . Remove meat from pan.
Tip: Ensure all the meat is flat on pan. The goal is to brown the meat, but not cook it all the way through
5) Add vegetables and cook at med-high heat. When vegetables are slightly tender, add beef back in pan.
6) Turn heat to High. Slowly add 1/4 can of room temperature Guinness. Continue cooking at high-heat for 3 minutes to reduce the Guinness. Transfer mixture to the stock pot. Drink the rest of the can, as you want a fresh can for later in the process. 7) Keeping the saute pan temperature on high, add beef stock to empty pan. Scrape bottom of pan to release crusted beef and vegetables. Reduce beef stock by 1/3. 8) Transfer the reduced beef stock to the stock pot, joining the meat and vegetables. 9) Cook the stew on low-heat for 80 minutes, covered
10) At the end of the 80 minute slow cook, add 3/4 can of room temperature Guinness Draft- Watch the stew come alive as the bubbles and beer permeate the stew. Drink the rest of the can.
11) Cook for an additional 10 minutes under low heat, uncovered.
Thicker Stew?: If the stew liquid is thin for your preferences: ladle out some of the liquid(retain) and simmer until your desired thickness is reached. If you went overboard, add back some of the retained sauce to thin out the Guinness Stew. If you like your stew almost like molasses thick gravy, then I suggest you make a roux or slowly add instant mashed potato flakes.
Optional Step: Cool and refrigerate your stew overnight. This step with improve the flavor of the stew as some ingredients will mellow out and others will accentuate. If you plan on refrigerating your Guinness Stew overnight, then make it slightly more watery, so that the liquids can steam off when re-heating.
12) Serve with a scoop of mashed potatoes and butter or cream cheese topped brown bread. I also suggest you enjoy a pint of your favorite Guinness with the stew. If you are eating this stew to cure a New Year’s hangover, I wish you luck!
See my other recipes
- Sweet and Nutty Brussels Sprout Recipes
- Baked Green Dragon Apples with Goat Cheese
- Hatch Chile Meatballs with Zesty Greek Yogurt Sauce
- Vodka Makes Perfect Pie Crust -Recipe and Analysis
- Greek Rotisserie Boneless Leg of Lamb (Award Winning Recipe)
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