After a few weeks of being MIA, I am back with one of my favorite recipes for St. Patrick’s Day! There are so many recipes out there for beef stew but this recipe from Cooking Light is AMAZING and so flavorful. This stew is made with everyone’s favorite Irish stout, Guinness Draught. A stout is a strong, dark beer that originated in the British isles in the 18th century. Irish stouts, like Guinness, have a hoppier flavor and are less malty. Guinness descended from the British isles in 1759 when Arthur Guinness signed a 9,000 year lease on an unused brewery in Dublin, Ireland. Guinness is still the best selling alcoholic beverage in Ireland today. Contrary to popular belief, Guinness is not as heavy or bad for your health as people assume. A 12 oz bottle only has 126 calories. See this article in the LA Times for more information about the health benefits of Guinness. Other research shows that Guinness may also be good for your heart. See this article in the BBC news.
This recipe for Beef and Guinness Stew appeared in the March issue of Cooking Light last year. It tastes even better than it looks. The caraway seeds, raisins and Guinness really give it a sweet but bold flavor. This dish is a perfect festive alternative to corned beef and cabbage for St. Patrick’s Day or any day of the year. Just don’t forget the crusty bread for the stew or some Irish Soda Bread as an extra treat! 🙂
Beef and Guinness Stew
From Cooking Light Magazine
- 3 tablespoons canola oil, divided
- 1/4 cup of all purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 1 tablespoon tomato paste
- 4 cups fat-free, lower-sodium beef broth
- 1 (11.2-ounce) bottle Guinness Stout
- 1 tablespoon raisins
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
- 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
- 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
Happy St. Patrick’s Day! Enjoy! 🙂