Best Beef and Guinness Stew recipe slow cook.

Sceala Clann T.D. Location: Wicklow

We use Guinness a lot with food ...mostly withs stews and casserole or meat pies ....but stout is a most versatile ingredient ....we have used Guinness in home made ice cream ...and other sweets.
We agree that the best use of Guinness is ...as part of slow cook stews.
My wife made this recipe last night ...very simple to make and very good to eat .....it is the same Beef and Guinness Stew recipe that Guinness offer in their Guinness storehouse restaurant. Try it out.
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Beef and Guinness Stew
Ingredients
Serves 5-6
* 1kg diced beef
* Cupful diced onion
* Cupful diced celery
* Cupful diced leek
* Cupful diced carrot
* Pinch mixed herbs
* 2 ltrs of beef demi glaze
* Seasoning
* 1 can of Guinness Draught
It's the number one seller in Guinness storehouse restaurant and it's sure to satisfy any appetite. Get a big pot on the table .....And watch it disappear as they help themselves.

Gently fry off the diced beef in the butter for 5-6 mins till brown, then add the vegetables and cook for another 5-6 mins. Add the herbs and season with salt and pepper. Add the demi glaze and cover. Slow cook for 60 to 90 minutes. Add the Guinness and stir. Season and serve with champ potato, roast carrot and parsnip. This should give 5-6 portions.
Top tip
Adding the Guinness near the end of cooking lends the stew a creamy, velvety taste. Just drop the Guinness in and watch the stew come alive!
Some other people making beef stew with Guinness ...similar but with subtle differences in ingredients or style.
This simple traditional stew. Serve with brown soda bread and pint of Guinness

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Irish Beef Stew with Guiness Beer

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BEEF & GUINNESS STEW
Chef Darina Allen of Ballymaloe Cooking School, Ireland. Adapted by starchefs
Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. In Dublin Tenement Life: An Oral History, publican John O'Dwyer recalls the importance of stout in the lives of the poorest tenement dwellers in Dublin: They had nothing. They lived for pints. Drink was the main diet. It was food... they used to call the pint the 'liquid food'.

Nowadays the 'liquid food' is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made.

Yield: 6-8 servings

* 2 lb lean stewing beef
* 3 tablespoons oil
* 2 tablespoons flour
* salt and freshly ground pepper and a pinch of cayenne
* 2 large onions, coarsely chopped
* 1 large clove garlic, crushed (optional)
* 2 tablespoons tomato puree, dissolved in 4 tablespoons water
* 1 1/4 cups Guinness
* 2 cups carrots, cut into chunks
* sprig of thyme

Method:

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

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Best Beef and Guinness Stew recipe slow cook.

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