What better way to celebrate Feast Day than to do just that – FEAST! Guinness Stew was one of my favorite foods in Ireland along with a burger that tasted like a Big Mac at a place called Currans in Ennistymon. I’ve tried a lot of Guinness Stew recipes and found that my favorite is the simple recipe from the Guinness Storehouse itself. Drink with Guinness or if you prefer wine, try a Syrah or Malbec. Sláinte!
- 1 bottle Guinness Foreign Extra Stout
- 1 pound stewing diced beef
- 1 medium onion – diced
- 1 C carrot – diced
- 1 C celery – diced
- 1 C parsnip – diced
- 1 liter of beef stock
- Sprigs of thyme and rosemary
- Champ potatoes (creamed mashed potato and spring onion)
Add some olive oil to a large pot and heat on med-high. Stir fry the beef with a pinch of salt and pepper for about 3 minutes. Add the vegetables and cook to sweat, about 3 minutes, and season with a little more s&p. Lower heat. Pour in the Guinness and simmer to reduce by half. Add the beef stock and herbs and simmer very slowly, for about an hour to an hour and a half. Serve with champ potatoes.
Tip: stew is always better when made one day in advance and reheated.
Recipe courtesy Guinness Storehouse.
Find this recipe and more at the Guinness Storehouse website.