The Pirate Chef

Happy St. Patrick's Day to the lot of ye! Today, I have a recipe for Beef and Guinness stew for you, so if you are tired of the traditional corned beef dish, try something a little different!

Beef and Guinness Stew

by The Pirate Chef

Ingredients:

2.5 lbs Stew meat (I like to use a nice beef roast)

3 Tbls Oil

2 Tbls Flour

Salt and black pepper

1/2 Cup Flour

4 oz Butter

1 Large onion, chopped

1 Clove garlic, crushed

2 Tbls Tomato paste, mixed with 4 T water

1 Bottle Guinness Draught

1 lb Baby carrots

1 lb Small red potatoes, halved and then quartered

Sprig of thyme or 1/3 tsp dried

Sprig of rosemary or 1/3 tsp dried

2 Bay leaves

4 Cups Beef broth

Directions:

1) Trim the meat of any fat or gristle, and cut into 2-inch cubes.

2) Toss beef with 1 tablespoon of the oil.

3) In a small bowl, season the 2 Tbls flour with salt and pepper.

4) Toss meat with seasoned flour.

5) Heat remaining 2 tablespoons oil in a medium-large pot over high heat.

6) Brown the meat on all sides in small batches.

7) Remove the meat and set aside.

8) Add the onion and crushed garlic to the pot and saute until tender.

9) Add the butter and melt.

10) Whisk in the 1/2 cup of flour to make a roux.

11) Turn the heat down to low and cook the roux until it is brown, do not let it get to a brick color, that's too long!

12) Whisk in the beef broth, Guinness, and tomato paste.

13) Bring the stew to a simmer, then reduce the heat to medium-low.

14) Add the aromatics and beef, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

15) Add the carrots and potatoes and cook, covered and stirring occasionally, until the meat and vegetables are tender, about 1 more hour.

16) Remove the bay leaf and the thyme and rosemary stems before serving.

17) ENJOY!

If the stew gets too thick, you might not have browned the beef enough or cooked the roux long enough. This is a simple fix, just heat up some more beef broth or some water in another pot and mix it in, just a little at a time, to reach the desired consistency. This is not a perfect fix but it keeps the stew from overcooking while not taking much away from the flavor.