Monday, March 12, 2012

Slow Cooking Supper: Guinness Beef Stew

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Saint Patrick's Day was always a fun celebration in Boston; the city is just beginning to thaw out and its one of the first signs that spring is coming.  In college, I had one Saint Patrick's Day parade celebration in New York City.  That was a very interesting day...

Now that I'm older and wiser (I guess that's debatable but I'm definitely older), St. Patrick's Day to me is filled with fun foods and family.  What else is new lately?  Sister K always makes corned beef and cabbage for St. Patrick's Day so we're looking forward to that this weekend!  To get everyone in the mood, as it were, for the holiday, I started off with this beef stew.  Wednesday and Friday will also be fun St. Patrick's Day inspired dishes that I can't wait to share with you!!!  This is the most labor intensive but by Friday dishes will be easy enough to whip up in a flash. 




The nicest part of this is that you can add, subtract, and multiply as you would like (this isn't a math equation though, the stew should be a labor of love, NOT a labor of measurements).  I read a lot of recipes before making my own!  If you don't want to add the Guinness for your kids, use a root beer which will resemble my pulled pork, but will add a good taste!

 Guinness Beef Stew (adapted from here and here)
Serves:  6
2 pounds stew meat
2 tablespoons flour
1 teaspoon salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 onions, diced
3 garlic cloves, minced
2 tablespoons tomato puree
1 beef bouillon cube
2-11 ounce Guinness beers
2 cups carrots, chopped
1 sprig thyme
1 cup celery, chopped

Cut the stew meat into 2-inch cubes. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat one tablespoon oil in a large skillet over high heat.  Brown the meat on all sides.  Transfer to the crockpot over medium heat.  Add another tablespoon of oil to the skillet and lower the heat to medium. Add the onions, garlic, and tomato puree to the skillet, cover, and cook for 5 minutes. Transfer the contents to the crockpot and add the bouillon cube and Guinness.  Add carrots and thyme.  Stir and cover the slow cooker.  Let it simmer over medium-low heat (or in a casserole dish in a 300 degree F oven) until the meat is tender, 2 to 3 hours.  Fifteen minutes before serving, add the celery.  Simmer 15 minutes.  Serve the stew warm (we served it over egg noodles, which were delicious).   

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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