GUINNESS STEW WITH BEEF

GUINNESS STEW WITH BEEF

2-3 lbs beef, trimmed of excess fat and cut into 1-2′ cubes (more or less; depends on the cut of meat used)

1/4 C. flour

2 T canola oil, divided

1 C diced sweet onion

1 C. diced yellow onion

3 cloves garlic  ( approximately 1 T minced)

2 C diced potatoes

1 1/2 C sliced carrots

1 1/2 c sliced parsnips

1 C peas, fresh or frozen

2 T tomato paste (You can skip this, if you like. It adds a little flavor, but is mostly used to deepen the color of the broth and is in the traditional Guinness recipe)

1 T minced fresh rosemary (1 t dried, crushed)

1/4-1/2 C chopped fresh parsley (2 T dried, but it won’t taste the same)

2 C. beef stock or broth, canned is fine. (If you use bouillon, please be aware that it is extremely high in sodium.)

1 14oz bottle of Guinness beer (I have found no substitute to using the real stuff-sorry)

salt and pepper, to taste

1. Combine the onions and garlic with 1 T of canola oil in a large heavy-bottomed pot. Heat on low heat for about 15-20 minutes. You want the vegetables to “sweat”, not brown. This breaks down the cell walls
and allows the natural sweetness to be released.

2. Toss the beef with the flour and shake off the excess.

3. In a separate frying pan (if not using non-stick, increase the oil to 2 T) heat the oil to “smoking” hot. (You can either heat the pan first and add the oil–my recommendation since you are less likely to         set the oil on fire–or heat the oil in the pan. Either way, don’t walk away from the stove! You will know if the oil is hot enough if the meat gives a loud sizzle sound when you put it in the oil.)

4. Add the meat to the hot pan and sear on all sides. (Do this in batches that allow separation between the pieces of meat. If you try to save time by putting it all in at once, you will steam the meat and
    create a gummy mess.)

5. Add the meat to the sweated onions and garlic. Add the potatoes, parsnip and peas, rosemary and parsley. Add the tomato paste, if you are using it.

6. Add half the Guinness to the frying pan and carefully scrape up all the lovey brown bits left from searing the meat. Add to the pot.

7. Add the rest of the Guinness and the beef stock to the pot. On medium high heat bring it all to a low boil (small, occasional bubbles). Reduce the heat to low and cover the pot tightly. Let cook until meat is               tender (About an hour if using tenderloin, longer for tougher cuts of meat. I cannot guide you here… sorry. You just have to test it.)

Makes approximately 8 servings