Beef and Guinness Stew

It is almost time for St. Patrick's Day!! Last summer, Michael and I went on vacation to Ireland. It is absolutely a beautiful country. We loved it and can not wait to go back. One of our tours for the week was at the Guinness Factory. He was so excited to do this.



It was really fascinating to tour the facility and see how they make their stout. As you enter the facility, a waterfall runs through the building.



As you wind your way up the stairs, you can watch the kegs of Guinness move through the factory.



At the very top of the factory is a bar in which each person gets one free pint. It is one of the highest points in Dublin and has great 360 degree views.



While we were in Ireland, we got a chance to try some wonderful food. We had bangers and mash on our first night there, fish and chips and a lamb boxy, which was wonderful. I was not able to try any stew there and have since had it in a pub here in the states. When I saw this recipe for Beef and Guinness Stew, I knew I had to try to make something close to Irish food at home, even though in Ireland it would more than likely be made with lamb. I really thought it had a great flavor and loved the different vegetables. This is definitely a keeper.



Beef and Guinness Stew
Printer friendly recipe
Source: Cooking Light

Ingredients

2 tablespoons canola oil, divided
1 tablespoon butter, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions) (I reduced the amount of onion)
1 tablespoon tomato paste
4 cups fat-free, less-sodium beef broth
1 (11.2-ounce) bottle Guinness Draught
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley

Directions

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.