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Guinness Beef Stew
by Shaina Olmanson, for Simple Bites
Serves 6-8
Monday is St. Patrick’s Day, and if you’re in the mood for an Irish-inspired hearty meal, look no further. This rich, warming, meat-and-potatoes kind of fare is just right for celebrating with family and friends. The author has links to other Irish-influenced dishes on the recipe page, if you want to go all out for St. Pat’s. Best of luck to you!
Ingredients
3-5 tablespoons canola oil
1 teaspoon salt
2 pounds stew beef like chuck roast, cut into 1-inch pieces
1/3 cup flour
3 cloves garlic, minced
1 large onion, diced
1 tablespoon tomato paste
4 cups beef stock or beef broth
12 ounces Guinness
2 prunes, minced
1 tablespoon caraway seeds
1 teaspoon fresh cracked black pepper
1 1/2 cups carrots, roughly chopped
1 1/2 cups parsnips, roughly chopped
3 tablespoons fresh flat-leaf parsley, minced
Directions
In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don’t overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout.
Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.
Serve alongside boiled potatoes or over colcannon. Sprinkle with chopped parsley before serving.
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