Recipes
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Pomegranate and Butternut Squash Kale Salad
View More >
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Beef and Guinness Stew
Serves 6 |
A fantastic St. Patrick's Day recipe.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
| 2 lb bottom round beef, trimmed and cut into cubes |
| 3 tablespoons oil |
| 2 tablespoons flour |
| 1/8 teaspoon cayenne |
| 2 onions, coarsely chopped |
| 1 clove garlic, crushed |
| 2 tablespoons tomato puree, 4 tablespoons water added |
| 1 1/4 cups Guinness |
| 2 cups diced carrots |
| 1 sprig fresh thyme |
| Salt, to taste |
| Ground black pepper, to taste |
| Chopped parsley, for garnish |
Directions:
- Preheat oven to 300° F.
- Place beef with 1 tablespoon of the oil in a mixing bowl. Season the flour with salt, pepper, and cayenne. Toss meat until coated.
- Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole dish.
- Pour half of the Guinness into the same skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and place in the oven and cook until the meat is tender, 2-3 hours.
| Cooking Method: | Oven, Stovetop |
| Course: | Soup |
See Other Recipes Like This
Spring
St. Patrick's Day
Star Spangled Scrumptious!
Get up and celebrate this 4th of July with some seriously delicious dishes! View Recipes >
Delicious Greek yogurt recipes to try at home.
If you love Greek yogurt, but want to shake things up a bit, try these amazing recipes. They're healthy, flavorful and easy to make! View Recipes >
