Monday, January 4, 2010

Guinness Irish Stew

I decided that I am going to make some Guinness Irish Stew in the crockpot over night. I am going to have some friends and my Grandfather over for dinner tomorrow. The dinner will consist of Guinness Irish Stew, Soda Bread, and Baileys Chocolate Chip Cheesecake.

I will make the Soda Bread in the bread maker (I got one for Christmas!)in the morning and while that is making, I will make the cheesecake, I will include the recipes and stuff for them tomorrow, but seeing as I am making the stew tonight, I will do this one tonight.

Irish Beef Stew Recipe


1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock (make sure you don't use bullion)
I bottle of Guinness beer (I used the extra stout)
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon dried thyme
1 teaspoon rosemary
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1 tablespoon cornstarch


Evenly coat the meat with the flour.

Heat a large skillet over medium-high heat and add the oil and butter - allow to melt. When a drop of water sizzles once dropped in the skillet, the pan is ready to have the meat added. Brown each side of the meat without allowing it to stick. Add the bay leaves and allow the meat to cook for another 1-2 minutes, then remove the meat from the pan, but keep the bay leaves in. Place the beef cubes in a crock pot.

Add the onion, garlic, thyme, and rosemary to the skillet and sauté until the onions just begin to soften and the edges turn slightly golden. Remove everything from this pan by pouring the contents over the meat that's been placed in the slow cooker.

Return the skillet to the stove and pour in half of the beef stock to deglaze the pan. Remove this and pour it over the contents of the crock pot along with the rest of the beef stock and then add the Guinness Stout. I also added the wine, Worcestershire, and tomato paste.

Finally, layer the carrots then the potatoes over the ingredients already on the slow cooker and add salt and fresh cracked pepper to suit your taste.

Cook for 4-5 hours on high heat, or 8 hours on low.

During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
(I am cooking mine overnight)
Sprinkle with parsley and serve.

1 comment:

  1. I am so glad that you got interested in cooking! (Especially since you wouldn't do any other "womanly" type things with me as you were growing up). You will have to come up with some sort of theme for us to try over the summer when you come back up here, and we can cook together! Think, light, healthy, non-fattening, and delicious. ;-)