Guinness Irish Stew

Guinness Irish Beef Stew

Here's a perfect stew to prepare for all of your St. Patrick's Day festivities! SO GOOD!!! Traditional Irish stew as any Irish person will tell you, lamb is the preferred meat for a good for a good Irish stew... But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, its usually done with beef. This stew has all of the classic trimmings of a good stew meat, stock, plenty of root vegetables with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity.

I started out by chopping beef up into bite sized pieces. Making sure to cut off some of the fat.

Brown the beef in a little bit of olive oil. Season beef with salt, pepper.

After the meat is browned, add garlic and onion. Cook until onion is tender.

Add 2 cups of beef broth and 1 cup of Guinness extra Stout, Worcestershire sauce, bay leaves, brown sugar, thyme, paprika and a dash of ground cloves (or allspice)

Cover and simmer the beef mixture cook for about 45 minutes. Remove bay leaves. Add celery.

Add chopped carrots and chopped potatoes.

Cover and cook about 45 minutes more. If the mixture is too thin, remove the lid and cook for a few more minutes until liquid is reduced. (Don't mind my dirty stove top, I'm just a messy cook!)

Guinness Irish Stew

Ingredients:

2 lbs. stew meat

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons dried thyme

1 medium onion, coarsely chopped

1 clove of garlic, minced

2 cups beef broth

1 cup Guinness extra stout

1 tablespoon Worcestershire sauce

1 or 2 bay leaves

1/2 teaspoon brown sugar

dash of ground cloves or allspice

3 large carrots, sliced

3 ribs celery, chopped

2 large potatoes, peeled and chopped into bite sized pieces

Instructions:

Heat oil in a large skillet or dutch oven. Season beef with salt, pepper. Brown meat in hot oil. After meat has browned, add garlic and onion, cook until onion is tender. Add beef broth, Guinness extra stout, Worcestershire sauce, bay leaves, brown sugar, paprika, thyme and ground cloves. Cover and cook on low heat for 45 minutes. Remove bay leaves. Add celery, carrots and potatoes. Cover and cook for 45 minutes longer. If you desire the sauce to be thicker, take lid off and cook for another 10-15 minutes or until desired consistency.