πΊπΊ Irish Beef and Guinness Stew πΊπΊ. And Irish Beef and Guinness Stew might be the king of them all! Guinness Beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender. While it takes time to slow cook, this is very straight forward to make.
Variations of beef stew are found around the world and a few famous examples include France's Boeuf Bourgignon, Hungary's Goulash, and Belgium's Carbonnade Γ la Flamande (recipe to come). The first one is simmered in wine, the second generously seasoned with paprika, and the third simmered in beer. This stew has a great flavor, don't be afraid to use Guiness.
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, πΊπΊ irish beef and guinness stew πΊπΊ. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
πΊπΊ Irish Beef and Guinness Stew πΊπΊ is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. πΊπΊ Irish Beef and Guinness Stew πΊπΊ is something that I’ve loved my entire life.
And Irish Beef and Guinness Stew might be the king of them all! Guinness Beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender. While it takes time to slow cook, this is very straight forward to make.
To get started with this recipe, we must first prepare a few components. You can cook πΊπΊ irish beef and guinness stew πΊπΊ using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make πΊπΊ Irish Beef and Guinness Stew πΊπΊ:
- {Take of beef stew meat (beef chuck) – sapi sengkel.
- {Get of olive oil.
- {Get of salt and black pepper.
- {Prepare of garlic cloves, minced.
- {Prepare of yellow onions, chopped.
- {Prepare of bacon, diced (optional).
- {Prepare of Guinness Beer πΊ.
- {Prepare of tomato paste.
- {Get of chicken stock (me:store bought).
- {Prepare of big carrots.
- {Prepare of large celery stalks.
- {Take of bayleaves.
- {Make ready of dried thyme.
- {Make ready of corn flour, dissolve with bit of water.
It will not be bitter, even if you omit the sugar like I did. Irish Beef and Guinness Stew is the ultimate comfort food! But when used for cooking, Guinness stout beer helps tenderize the beef and also gives a rich, malty flavor to this chunky Irish stew. It is also flavored with onions, carrots, garlic, and thyme.
Instructions to make πΊπΊ Irish Beef and Guinness Stew πΊπΊ:
- Cut the beef into bite size (about 5 cm. Pat dry and sprinkle with salt and black pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef..
- Lower heat to medium. If the pot is looking dry, add oil. Cook garlic and onion for 3 minutes until softening, then add bacon (if u use bacon). Cook until onion soften and become translucent.
- Add Guinness, chicken broth/stock and tomato paste π . Mix well, add bay leaves and thyme..
- Return beef into the pot (including any juices). Liquid level should cover the beef. Cook in pressure cooker for 45 minites.
- Once the meat is tender, open the pressure cooker, add the carrot and celery to the pot and cook for another 15 minutes until the veggies are tender π₯π₯. Thickened with corn flour and cook a while more until the stew is boiling..
- Serve with steamed sweet potatoes,/creamy mash potatoes or toasted bread. Being an Asian, my kids like to have this stew with rice..
- Enjoy! ππ€€.
The stew can be made on the stovetop or in the oven. This recipe can be found in "The Complete Book of Irish Country Cooking" by Darina Allen. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Meat: The Guinness Irish stew can be made with lamb or beef. I like both versions, but as beef is usually not as expensive as lamb, I go for beef most of the time and keep the lamb for making Romanian lamb stew, for instance.; Chuck beef is a part of meat cut from the neck, shoulder blade and upper arm of the beef.
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