Guinness is a national institution in Ireland. This dark brown stout is unbelievably loaded with iron and other vitamins and minerals. The Irish people drink lots of it and it’s no surprise that someone a very long time ago, came up with the idea for Irish Guinness Stew! Interesting health tip ~ very often doctors in the UK recommend that women drink a ½ pint of Guinness a week to get the iron they need. It’s always their first prescription for anemia.
When I visited Ireland several years ago I feel in love with this wonderful stew. The best version I tasted came from the restaurant at the Guinness plant. Yum! This recipe is my take on Irish Guinness Stew. It’s rich and hearty and best served with fresh bread. This is always better the next day!
While in Ireland, I learned that some women mix raspberry or chocolate syrup into their Guinness to help mellow out the vibrant flavor of the stout. I tried it, it works!
|3 lbs beef brisket, cut into soup-size cubes4 T olive oil
2 medium onions, chopped
3 cloves garlic, minced or crushed
1 cup carrots, sliced
2 stalks celery, sliced
2 cups diced potatoes
1 pkg of dry beefy onion soup mix
1 pkg of dry vegetable soup mix
2 T corn starch
2 T red currant or seedless raspberry jelly
1 large can of cooked tomatoes, diced
1 pint of Guinness (note that the alcohol cooks out but the goodness stays in however you can omit this ingredient but it won’t taste the same)
| 3+ cups beef stock3 cups water
1/2 cup water – reserved
salt and pepper to taste
vegetable seasoning (no salt or MSG) to taste
Place the following ingredients together in a small bundle. Wrap them together with cotton twine or string. Set aside.
1 fresh or 2 dry bay leaves
1 three-inch sprig of fresh thyme
1 three-inch sprig of fresh rosemary
Several sprigs of fresh parsley
Prepare Herb Bouquet and refrigerate until needed.
Pre-heat the oven to 300° F
In large dutch oven, brown the meat in the oil. Remove to a bowl when cooked.
To the dutch oven, add a bit more oil if needed and the onion, celery, carrots, garlic and potatoes. Saute for 10 minutes or until crisp tender and caramelized. Remove to separate bowl.
Next make the soup broth: into dutch oven add can of tomatoes, dry soup mixes, flour, jelly. Whisk them together and slowly add the beef stock. Cook for 2 minutes.
Next whisk 2 tbsp of corn starch into 1/2 cup of water – reserved and then whisk into the broth above.
Return meat to dutch oven, add herb bouquet, Guinness, and water. Season with salt and pepper and vegetable seasoning to taste.
Bring to a boil, then reduce to a simmer. Cover and cook for 1 ½ to 2 hours or until the meat is very tender. If liquid cooks down too low, add some additional beef stock. During the last 20 minutes or when the meat is nearly fork tender, add the sautéed vegetables to the stew.
When the meat is tender, check the stew for flavor and add any additional seasoning or beef broth to satisfy your taste.
I hope you enjoy the stew!
Here is another photo from my tour of Guinness.