I forced Jeff to participate in a little pre-St. Patrick’s Day celebration earlier this week, so I could share this recipe with you all–welcome to the blogging world! But I doubt Jeff was really that upset about eating beef stew a few days early, especially since I ate it too!
I did have an excuse though–organic, grass fed beef! I took the opportunity to visit Whole Foods this weekend while I was home visiting family and stocked up on a few essentials like good olive oil, peach balsamic vinegar, french onion dip (I’m obsessed), and of course, some high quality stew meat.
I figured making something with Guinness was pretty much required for St. Patrick’s Day. Until, that is, I picked up a bottle at our local grocery store and saw that it is brewed in Canada. Really?
But despite the brewing location mix-up, I decided to continue with the plan. We ended up using the entire bottle of Guinness as our stock along with a little bit of water. We were planning on mixing the beer with a little beef broth, but alas, the broth was expired and we just went with the beer instead. However, I think the flavor may have benefited in the long run because it was one of the best beef stews I’ve made in awhile!
Now the real decision-making has to happen–to go out and drink Guinness early Saturday morning or to stay wrapped up in my cozy bed. Oh, the joys of living in a college town! (but I think I know where I’ll be ;) )
Guinness Beef Stew
1 pound beef stew meat
12 ounces Guinness beer
1 large carrot, peeled and chopped
1 medium onion, chopped
1 stalk celery, chopped
2 medium red potatoes, peeled and chopped
4 cloves garlic, whole
1 can tomato paste
2 bay leaves
5 sprigs thyme
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 cup flour
Pre-heat oven to 300 degrees.
Heat oil in a dutch oven then combine flour, salt, pepper, and cayenne pepper in a small bowl.
Coat beef in flour mixture then place in the hot oil in the frying pan.
Fry beef until browned on both sides then add garlic, onions, and celery and saute until onions are translucent, about 5 minutes.
Add tomato paste and water and stir until combined.
Add remaining ingredients then cover and place in oven.
Bake for 3-4 hours, or until beef is tender.
Time: 4 hours