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GUINNESS STOUT BEEF STEW ON NOODLES

We have a few cans of expired Guinness. We have tried to make beer bread with Guinness. It isn't bad but it is a very dense bread. Lager is a much better option when it comes to making beer bread.


We have always heard of stewing beef with Guinness but have never tried it. In Asia, some restaurants marinate pork ribs with stout and stir fry them. The stout then caramelizes with the sugar or honey added and coats the ribs. Delicious. Here is a web we found with many recipes for Guinness if you are ever game enough to try them.


Go to Guinness Recipes for an eye opener.


THIS IS OUR GUINNESS STOUT BEEF STEW


  • 2 pounds beef, cut into 1 inch cubes or bite size
  • Vegetable oil for browning beef
  • 2 big chopped onion (we grated the onions actually)
  • 3 cloves garlic, peeled
  • Pinch of mixed herbs
  • Pinch of black pepper
  • 1 can Guinness beer
  • Some leftover red wine
  • 1 cube beef stock
  • 1 Bay leaf
  • A few potatoes
  • 1 parsnip to contrast the bitterness of the stout
  • Chopped spring onions for garnish
  • Salt and Black Pepper to taste

INSTRUCTIONS:

  • Heat the oil in a wide skillet or saute pan that has a tight fitting cover until hot.
  • Add the beef and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn).
  • Add the onion (we grate the onions just so that it will dissolve into the gravy. It makes the gravy sweet and thick so that you don't have to add flour) and garlic and continue to cook until onion is slightly browned.
  • Stir in the Guinness (stir in about half first, add the rest later when the gravy is reduced instead of water), red wine and beef stock and bring to a boil, simmer after.
  • Add the parsnip and potatoes, cover and slow cook for 2-3 hours. Checking occasional to add water or Guinness so as not to dry out.
  • Season, ladle to bowls and garnish with spring onions and serve.

2 comments:

Packaging Supplier said...

the Guiness Stout Beef Stew looks great and I would like to make it for Sunday - one day before St. Patrick's. Some of my guests cannot take alcohol so I'm wondering if it will 'cook away' leaving only the taste.

Anonymous said...

You will get a richer aromatic stew. If you don't mention it, I doubt they would even realized that you have used stout.

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