We have been looking to try out this recipe for long time, and we were not disappointed by the result.
Today we're making a rich and flavourful beef stew with Guinness, inspired by the delicious ones you can enjoy in Dublin's many restaurants & pubs. We will be serving it with a potatoes and scallions mash.This recipe is not an old traditional, since it is likely that our ancestor would have drank the stout rather than use it to cook. Traditional Irish stew recipes, although varying a lot, usually feature mutton, potatoes, onions and various aromatic herbs. We are planning to cook an Irish stew, but today we'll be replacing the mutton for some quality diced beef, and adding some stout for the taste.
In this recipe, we'll also be adding prunes. This is to counter balance the bitterness of the stout. Don't worry, if slow cooked properly, the prunes will literally melt in the sauce and disappear.
Of course, you can use your favourite stout instead of Guinness, but we all know Guinness is the best ;-)
 45 minutes |
 2 hours & 30 minutes |
 6 |
Ingredients
Meat & Vegetables :
20 grams of butter
1 kilo of cubed stewing beef
1 large crushed garlic clove
250 grams of coarsely chopped onions ( ~ 1 large onions )
150 grams of sliced carrots ( ~ 2 carrots )
250 grams of chestnut mushrooms
Salt & Pepper
For the sauce :
500 milliliter of beef bouillon
300 milliliter of Guinness extra Stout
100 grams of unstoned prunes
Fresh thyme
Fresh Rosemary
Optional :
30-50 grams of flour to thicken the sauce
Cookware
Large cooking pot
Sear the meat
>> Melt the butter in a large cooking pot (or slow cooker) over medium-high heat.
>> Season the meat with a good teaspoon of salt and half a teaspoon of pepper.
>> Brown the meat on every side and add about half of your beef bouillon and add water until the meat is covered. Stir well to break down the caramelisation of the meat and extract all that flavour. Reserve the rest of the beef bouillon for later use.
>> Reduce the heat and let it simmer for 1 hour, covered.
>> Season the meat with a good teaspoon of salt and half a teaspoon of pepper.
>> Brown the meat on every side and add about half of your beef bouillon and add water until the meat is covered. Stir well to break down the caramelisation of the meat and extract all that flavour. Reserve the rest of the beef bouillon for later use.
>> Reduce the heat and let it simmer for 1 hour, covered.
Add the vegetables
>> In the meantime, you can start chopping your vegetables and wash the mushrooms.
>> Add the onion and garlic to the pot.
>> Add the rest of the beef bouillon and bring to boil.
>> Add the carrots, mushrooms and the Guinness to the pot and mix well. At this stage, you can judge the thickness of your sauce, and if needed, you can add some flour to thicken.
>> Add the unstoned prunes and mix well.
>> Place a fresh sprig of thyme and rosemary in the sauce.
>> Taste the sauce and add salt and pepper to taste.
>> Add the onion and garlic to the pot.
>> Add the rest of the beef bouillon and bring to boil.
>> Add the carrots, mushrooms and the Guinness to the pot and mix well. At this stage, you can judge the thickness of your sauce, and if needed, you can add some flour to thicken.
>> Add the unstoned prunes and mix well.
>> Place a fresh sprig of thyme and rosemary in the sauce.
>> Taste the sauce and add salt and pepper to taste.
And now we wait…
>> If you're using a dutch oven or a pot that can go in the oven, place it with the lid on in a pre-heated oven at 150 degrees Celsius.
>> Let it cook for 1 hour and a half.
>> If you don't have an oven proof dish, leave it covered on the hob to simmer at a low heat for the same amount of time.
>> Once it's cooked, remove the sprigs of thyme and rosemary. We're suggesting a potatoes and spring onions mash to go on the side.
>> Let it cook for 1 hour and a half.
>> If you don't have an oven proof dish, leave it covered on the hob to simmer at a low heat for the same amount of time.
>> Once it's cooked, remove the sprigs of thyme and rosemary. We're suggesting a potatoes and spring onions mash to go on the side.
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