Irish Beef and Guinness Stew

GUINNESS STEW

Irish Beef and Guinness Stew are tasty yet simple It’s not a large combination of spices or even ingredients. It is a warm delicious comfort food …one that caresses your skin on that cold winter night and brings warmth to your belly. Traditional Irish cooks don’t trouble themselves with fancy cookware and gadgets to make most Irish dishes. They don’t even have elaborate recipes they choose to follow. They do have TWO things of importance that factor into their cooking and that is TRADITION and LOVE.

Not all Irish recipes contain Guinness or Jameson Whiskey… actually MOST traditional straightforward Irish recipes contain few ingredients. It’s us the middle-aged and YOUTHFUL generation that has decided to add a bit of the ole Irish Poison to our meals… The Old Traditional Irish are wise and they would NOT waste a GOOD Guinness beer. They would rather enjoy it with their meal and Savor it – I can’t say that I blame them.

 

Ingredients needed to make Irish Beef and Guinness Stew
  • 2 large onions
  • 2 pounds stewing beef, cut into bite-size pieces
  • 8 large potatoes, peeled & cut into medium pieces
  • 24 ounces of homemade beef stock
  • 1 bottle of Guinness stout
  • 1 tablespoons of unsalted real butter
  • 1 teaspoon of thyme
  • 2 bay leaves
  • Salt, to taste
  • Fresh ground pepper, to taste
Irish Beef and Guinness Stew
Serves 8
Irish Beef and Guinness Stew are tasty yet simple It’s not a large combination of spices or even ingredients. It is a warm delicious comfort food …one that caresses your skin on that cold winter night and brings warmth to your belly.
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Prep Time
10 min
Cook Time
2 min
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 min
Total Time
2 hr 10 min
Ingredients
  1. 2 large onions
  2. 2 pounds stewing beef, cut into bite-size pieces
  3. 8 large potatoes, peeled & cut into medium pieces
  4. 24 ounces of homemade beef stock
  5. 1 bottle of Guinness stout
  6. 1 tablespoons of unsalted real butter
  7. 1 teaspoon of thyme
  8. 2 bay leaves
  9. Salt, to taste
  10. Fresh ground pepper, to taste
Instructions
  1. In a metal, stock-pot melt butter on a fairly medium-high temperature and cook the meat until it is completely browned about 7-8 minutes.Cook the onions in the same pan for about 2-3 minutes. Pour the stock and stout into the stock-pot, over the meat and onions. Add bay leaves, and thyme. Season with a little salt and pepper to your own taste. Cover and cook on very low for about 2 hours.
Notes
  1. Irish Stew is not traditionally thickened. There are two ways to deal with this delicious liquid in your dish some people serve with Champ (mashed potatoes) others leave it till the end and then mop it up with some Soda bread.
The McCallum's Shamrock Patch https://themccallumsshamrockpatch.com/

 

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

 

 

 

 

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