Guinness Beef Stew
Ah, February . You may be dreaming of spring but according to the groundhog, weíre weeks away from warm weather. Now is the time to make a meal of some favorite comfort foods.
A cold, snowy winter day calls for a big pot of steamy soup or a slow cooking stew. Snowed in? Itís the perfect day to try this recipe for beef stew. As it simmers on the stove, it will fill your house with a delicious aroma. Better yet, this variation on a Guinness beef stew makes this the perfect dish for your St. Patrickís Day dinner.
Be inventive! Feel free to add or substitute your favorite veggies such as diced parsnips or potatoes. Add a can of peas. But donít skip the Guinness. It adds a deep, rich flavor to your sauce. You may want to add seasonings to taste with your favorite herbs and spices, such as rosemary, thyme or Italian seasoning.
1 lb. cubed beef stew meat (chuck)
2 Tbsp. butter
1 large yellow onion, roughly diced
2 cloves garlic, finely chopped
8 oz. package mushrooms, stems trimmed and quartered
2 whole carrots, sliced
1 stalk celery, diced
4-6 cups of canned beef broth
1 cup of Guinness Extra Stout (can add more or less to taste)
Poultry seasoning (about 1/2 tsp.)
Salt and pepper to taste
2 Tbsp. Wondra flour
Melt butter in a deep saucepan. Saute the garlic and onion and until soft and translucent. Add the mushrooms and cook for a few minutes more. Add the beef and saute about 5 minutes until browned.
Add the beef broth, Guinness, carrots and celery. Season with salt, pepper and poultry seasoning to taste. Simmer on low heat for about an hour.
Mix the flour with 1/4 cup cold water. Slowly add to the plan and stir to thicken your gravy.
Note: Make sure to use chuck, sometimes called chuck roast or stew meat. These are the cuts that are suited to long braising or stewing. A plus? These tough cuts are the most inexpensive cuts of beef.
Serve with rice or egg noodles. If you want to take it up a notch, top with puff pastry and brown in the oven for a few minutes. For an authentic Irish meal serve with champ: Simmer 1 bunch thinly sliced scallions in 1 cup of milk for about 3-4 minutes. Mash with 6 boiled potatoes along with Ĺ stick butter and salt and pepper to taste.