Each and every time I hear the word “Guinness,” a large component of my rugby team comes to mind. Beer tends to be a common association with the sport, especially since after games, both teams come together for what is often called a “beer-up,” during which players socialize, chat and drink, despite beating the ever-loving hell out of each other for 80 minutes prior.
It really is an incredible sight to behold, even if you don’t drink alcohol. It’s a hell of a good time.
Many of my teammates drink and savour Guinness beer, hence the affiliation between the two. I’ve never had it myself, but I know for plenty of people, it is a common choice.
With cold weather approaching, I deemed it appropriate to share a recipe with all of you for a Guinness Beef Stew, and this recipe comes from www.gimmesomeoven.com. Check it out.
“Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
- fine sea salt and freshly-cracked black pepper
- 1 large white or yellow onion, roughly diced
- 4 cloves garlic, pressed or minced
- 1/4 cup all-purpose flour
- 1 (12 ounce) bottle Guinness beer
- 4 cups good-quality beef stock
- 3 large carrots, cut into bite-sized pieces
- 1 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
- 3 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- chopped fresh parsley, for garnish
“Instructions
“Sear the beef. Generously season the beef with salt and pepper. Heat 1 tablespoon oil in a large stockpot over high heat. Add half of the beef to pan and sear, flipping the beef once it has developed a good brown sear on the bottom then repeating on multiple sides. Transfer the beef to a clean plate. Add an additional 1 tablespoon oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
“Sauté the onion and garlic. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute, stirring occasionally. Stir in the flour and cook for 1 minute, stirring frequently.
“Simmer. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices). Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
“Season. Discard the bay leaf. Taste season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
“Serve. Serve warm, garnished with a sprinkle of fresh parsley if desired, and enjoy!” the recipe states.
Enjoy, my friends.
Photo by Laura Ohlman on Unsplash
