Irish Beef Stew with Guinness Stout
IRISH BEEF STEW WITH GUINNESS STOUT
A dark beer is recommended for the flavor...using an ale does not have nearly as much flavor.
2 Tablespoons Olive Oil
3 Bay Leaves
2 Lbs Beef Stew Meat, Cut Into 1 1/2 Inch To 2 Inch Cubes (With Some Fat)
1 Large Yellow Onion, Peeled And Cut Into 1/4 Inch Slices
2 Cloves Garlic, Peeled And Chopped
1 Teaspoon Dried Thyme, Whole
1 Teaspoon Dried Rosemary
2-3 Tablespoons All-Purpose Flour
3/4 Cup Beef Stock
1/2 Cup Guinness Stout
1 Tablespoons Chopped Parsley
1/2 Pound Carrots, Sliced
Salt & Freshly Ground Black Pepper To Taste
Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6.
Notes:
I used boneless beef ribs, Samuel Adams Ale, beef bouillon and no thyme. It came out great. Very tasty.
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