Guinness Beef Stew


Had some lean stew meat in the freezer from Trader Joe’s, so I thought I’d celebrate my first day on vacation for Christmas– and the first day of winter, even though it’s 58 degrees and raining! After early morning grocery shopping, running a 5k at the gym and tons of cleaning and rearranging of stuff at the house I decided to whip this hearty dish up. It smells heavenly.
I only had 1.5 lbs of meat instead of the two called for, but ran the rest of the recipe through pretty much the same as it called for. 1.5 lbs makes 4 servings. Chris ate two and is stuffed to the gills!
It took exactly 2 hours in the oven at 310F (300 for everyone else– our oven is a tiny bit under temperature).
I had mine with crusty bread and butter, Chris had his over egg noodles.

Wish I had enough calories to drink a Guinness with it, but it was excellent.

Ingredients

  • 2 pounds stewing beef
  • 3 tablespoons oil
  • 2 tablespoons flour
  • Salt and freshly ground black pepper – I used about 3 tsp of kosher salt
  • Pinch of cayenne (I omitted this)
  • 2 large onions, coarsely chopped
  • garlic clove, crushed (I doubled this)
  • 2 tablespoons tomato puree, dissolved in 4 tablespoons water
  • 1 1/4 cups Guinness (one 12 oz bottle)
  • 2 cups largely diced carrots
  • Sprig of fresh thyme (I used about 1/2 tsp dried)
  • Chopped parsley, for garnish (really does help freshen it up… I chopped it and threw it in at the end)

Directions

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

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Corned Beef and Cabbage

I thought I’d experiment in honor of St. Patty’s day. I’ve never cooked or eaten CB&C before, so why not? If I’m ever going to become an honorary Irish chickie, I’d better learn.

After looking at about 30 recipes online, I made my own recipe pulling pieces from everyone’s tips.
Yummy! Chris loved it, and I’m making deliveries to the rest of the family. The photo is of the delivery dish I’m sending out to Dad and Mom. 🙂

Ingredients:

  • 4 pound brined corned beef (Certified Angus if possible)
  • 2 bay leaves
  • Salt and ground pepper
  • 1 bottle Guinness stout (12oz)
  • Water
  • 2 yellow onions, quartered
  • 6-8 large Yukon gold potatoes, halved
  • 7-8 carrots, peeled and cut crosswise into thirds
  • 1 head cabbage, outer leaves removed, cut into 6 wedges

Rinse corned beef in cold water. Put it in a large (7Qt+) Dutch oven or pot, toss in Onions, Bay leaves, Guinness, Salt, Pepper and fill with water until the meat is covered. Cover pot and put on high heat until it comes to a boil, then lower heat to simmer. Keep it covered and allow it to simmer for 2 hours.

While beef is simmering, get second pot and fill with potatoes, carrots, and water to cover (let it sit on stove, no flame yet).

When the 2 hours is up, add cabbage wedges to the top of the corned beef pot and allow it to simmer another 1 ½ hours (still covered). Also turn on the flame (high) under the potatoes and carrots and bring to a boil (covered), then lower heat and let it simmer for remainder of the 1 ½ hours (still covered).

When the 1 ½ hours is up, it’s all done. Serve potatoes and carrots on side with butter and salt. Slice beef against the grain and serve on platter with cabbage and onions.

Total time (including prep) 4 hours. Serves 4-6.