Ireland Guinness Stew Recipe - Happy St. Patricks!
Recreate the awesome Guinness Stew we taste tested in Ireland with this recipe
Happy St. Patrick's' Day! While filming for Equitrekking's two Ireland episodes, we tried some really tasty Guinness Stew at Fitzpatricks Restaurant/ Pub in Dundalk, Co. Louth, outside of Carlingford, a charming waterside village on the Cooley Peninsula. This was a great Irish pub.
Over the weekend, I tried to recreated the recipe back home here in the USA for a dinner party. I used a Food Network recipe and amended it slightly based on what was in the stew from Fitzpatricks, and while it wasn't the same as eating at that cute pub in Ireland, the results were good. Here's the recipe.
• 3 fresh or dried bay leaves
• 2 lbs diced stewing beef
• 1 ¼ cups Guinness
• 2 sticks of celery
• 2 medium onions
• 2 carrots
• olive oil
• 2 heaping tbs plain flour
• Pinch of cayenne
• Salt and freshly ground black pepper
• 8 + oz chopped tomatoes
• Small can of Tomato puree
• 2 tablespoons minced parsley
Guinness Stew: Directions
• Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
• Trim the ends off your celery and roughly chop the sticks
• Peel and roughly chop the onions
• Peel the carrots, slice lengthways and roughly chop
• Put all the vegetables and the bay leaves into a big pot with 2 lugs of olive oil and salt and pepper and fry for 10 minutes on medium- medium low heat
• In a frying pan, add the beef and brown on all sides.
• Once beef is browned, transfer to your big pot.
• Pour ½ Guinness into the frying pan and bring to a boil, scraping up some of the bits, then pour into the big put over the beef and veggies and add the chopped tomatoes and stir and season with salt and pepper.
• Bring to a boil and transfer to the oven @ 350 covered for 3 hours. Cook uncovered for the last ½ hour.
• Sprinkle the minced parsley on top and serve.
I recommend adding a pastry crust to the top of this dish. It makes for a good looking presentation and the light crunch is a nice addition. I served this to a group of friends and they loved it!
Serve it with Guinness if you dare. Sláinte!