Razzle Dazzle Recipes - Recipes for St.
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Beef and Guinness Stew
3 pounds beef chuck, cut into large cubes
6 1/2 teaspoons kosher salt
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 ounces bacon, chopped
1 tablespoon olive oil
2 medium yellow onions, sliced
2 carrots, peeled and chopped
1/2 cup raisins
1 14.9 ounce can Guinness or other stout
1 cup beef broth (low sodium if using canned stock)
1 cup sliced mushrooms
6 medium yellow Finn potatoes
1 tablespoon chopped parsley
1 tablespoon butter
Up to 2 days ahead, mix together the
salt, cloves , and freshly ground black pepper. Use mixture to season the beef
cubes, rotating each piece to distribute seasoning evenly. Refrigerate seasoned
meat for at least 2 hours before proceeding.
In a heavy-bottomed, 4- to 6-quart pot, warm the olive oil over medium-high heat. Stir in the bacon and cook until bacon begins to brown. Add a single layer of the cubed beef and sear the meat on all sides, taking care to scrape up any dark-brown bits that accumulate on the bottom of the pot. When the meat is evenly brown, remove it to a plate and sear the rest of the meat. Add the onions and the carrots to the pot and stir, scraping up any meaty bits at the bottom of the pot. When the onions are translucent, return the first batch of meat to the pot, along with the raisins. Pour in the can of Guinness and the beef broth. Bring the stew to a boil, then turn to the lowest possible flame and cook, covered, for 1 hour.
Add the mushrooms and cook for an additional 30 minutes, or until the beef is very tender.
Half an hour before serving, cut the potatoes into quarters and place in a 3-quart pan. Sprinkle the potatoes with 2 teaspoons kosher salt and cover with cold water. Bring the pot to a boil, then turn down the heat and cook for 10 minutes, or until the potatoes are tender. Drain, then return potatoes to their pot and mix in the butter and parsley. Taste the potatoes and add more salt if desired.
Serve the beef stew on a bed of parsleyed potatoes.
Serves 6 - 8
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