Here’s hearty, family-style fare for St. Patrick’s Day: Guinness beef stew, courtesy of QVC’s David Venable.
Guinness adds a deep richness to the broth of this stew without imparting the full flavor of the beer itself. For more beer flavor, serve one as the beverage. If you have a different favorite stout, you can substitute it for the Guinness.
Instead of potatoes, rice or noodles, serve the stew with a whole grain like barley, and mashed cauliflower.
RECIPE: GUINNESS BEEF STEW
Serve a Guinness or other stout with this hearty beef stew, cooked in two cups of Guinness. Photo courtesy QVC.
1. PLACE the flour, salt, and black pepper in a medium–size bowl. Add the beef cubes and toss until completely coated.
2. HEAT the vegetable oil in heavy large stockpot or Dutch oven over medium–high heat. Working in batches, brown the beef cubes, on all sides, about 5–7 minutes. Add the garlic, onion, and celery, and cook for 3–5 minutes.
3. STIR in the dried thyme, bay leaves, beef stock, Guinness, and tomato paste. Bring the mixture to a boil and reduce the heat to low. Cover the pot and simmer for 1–1/2 hours, stirring occasionally.
4. ADD the potatoes, baby carrots, salt, and pepper. Stir to distribute evenly. Cover and simmer on low heat, until the vegetables and beef are very tender, about 45 minutes. Sprinkle with the parsley right before serving.
Stout is a type of beer. Other major categories include ale, lager, porter; there are many subcategories.
Stout is dark beer produced from long-roasted malt, barley, hops, water and yeast. Different styles include imperial stout, dry/Irish stout, milk stout and oatmeal stout, among others. They are typically higher in alcohol: 7% or 8%, although some can be higher.
By comparison, lager, the style most often drunk in the U.S., is a type of beer that is fermented and conditioned at low temperatures. The yeasts used for lager are different from those used for stout. Different styles include pale lager and dark lager.
For more beer types, check out our Beer Glossary.
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