I admit if I really wanted to do St. Patrick’s Day right I would have made corned beef and cabbage, but beef stew sounded better.
I found an ideally titled recipe for Guinness beef stew and thought this would be the perfect time to make it. Then, I looked at the recipe and found its ingredients, aside from the Guinness, to not really be my tastes.
So, I started looking for what would be my tastes and found that I didn’t see a single beef stew recipe that looked up my alley. Then, I just decided to make my own recipe.
The ingredients were all the things I thought would be in my ideal beef stew and then just added Guinness to that.
Mercifully, it worked perfectly. Well, again, to my tastes.
My only mistake was a tad too many potatoes. I wanted to clip up the three large russets we had and uh, that made for a pretty potato-y stew. But there are worse things.
It was time consuming, but that was expected. And it’s not very difficult or active time so that’s OK too. All in all, it’s just a good weekend dish.
Here’s what I did:
- 2 lb. beef chunks
- Salt and pepper, to taste
- 2 T. oil
- 3 small to medium onions, chopped
- 6 cloves garlic, chopped
- 1 can or ½ pint diced tomatoes
- 1 c. flour
- 20 oz Guinness
- 4 c. broth (any will do)
- 4 carrots, chopped
- 1 parsnip, chopped
- 3 medium potatoes, chopped
- 4 celery, chopped
- 1 ½ c. frozen peas
- 1 T. Worcestershire sauce
- 2 t. dried oregano
- Parsley, chopped
Heat Dutch oven over medium heat and add 1 to 2 T. oil. Brown beef chunks 5 to 10 minutes, adding salt and pepper as you stir. Add onions and cook another 5 minutes. Add garlic and tomatoes and cook another 1 to 2 minutes.
Add flour and stir it in until mixed 1 to 2 minutes more.
Slowly add Guinness and broth, and cook until boiling. Reduce heat, cover, and cook on the stove top for about 45 minutes.
Meanwhile, heat oven to 325 degrees.
After about 45 minutes, add parsnips, potatoes, carrots, and celery to the Dutch oven. Cover again and cook in the oven for an hour and a half or so.
Add Worcestershire sauce, oregano, parsley, and peas. Cook in the oven for another 5 to 10 minutes. Remove from oven, let cool for 5 to 10 minutes, and enjoy!