As most of you know, I love Guinness. My first taste of this drink was at a Renaissance Fair many years ago. I was smitten by this dark, luscious beer from the first sip.
Yet, my true taste was when I visited Ireland. It had been a verra long day on the Irish Ferry, and it was the first item I ordered when we went to dinner at a local pub. Let me tell you, Guinness does taste better in Ireland!
I wonder what the Dragon Knights would have thought of this beer.
Do you have any special recipes using Guinness, or ale? If so, please share.
Guinness Beef Stew
2 lbs. boneless beef sirloin, cut into 1-inch cubes
Salt and fresh ground pepper
All purpose flour for dredging
4 tablespoons unsalted butter (I use Kerrygold Irish butter)
¼ cup olive oil
4 medium onions
2 cups low-sodium beef broth
2 cups Guinness stout
6 carrots, peeled and thickly sliced
4 potatoes, peeled and cut into 1-inch pieces
Season the meat with salt and pepper and dredge in flour. In a large stockpot over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5 minutes, or until evenly browned. Remove meat from the pot. Stir in the onions and cook for 3 to 5 minutes, or until soft.
Return all the meat to the pot and add enough of the beef stock and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 60 – 70 minutes. Add the carrots and potatoes, and cook for 30 – 40 minutes, until the vegetables and meat are tender, and the stew has thickened. (To thicken more, mix 2 tablespoons flour with ½ cup of water until smooth. Stir into the stew and cook for 5 minutes longer.)
Ladle into bowls and serve with crusty sourdough bread.