Surely you will see countless Guinness recipes on this St. Patty's Day. However, I must tell you that this one is special! As I (attempted to) reorganize my tags in a fit of boredom and bad TV, I noticed how very few 'beef' recipes I've posted on the site. Truth is, of all the things I love in this world, I just don't love beef. I know, I know...I've come around on a lot of foods, and perhaps this just may be one of them.
Though I put on my best show - cringing and making faces while cooking the stew, once I dug in I had to sheepishly admit that damn, this stuff is pretty good! This stew is chock full of flavor, hearty veggies and of course, hunks of beef.
Speaking of hearty veggies, I had never cooked with parsnips or really knew what they looked liked. Luckily the friendly guy working produce at Henry's was so kind as to not only show me what they were, but also pull some fresh ones from the back. Have I mentioned that I love Henry's?
Apparently I am the last person in the world to enjoy parsnips as I received not two but three comments on my purchase from other customers inquiring what I was making and mentioning the deliciousness of parsnips. For those in the dark like me, don't let the odd paint smell of parsnips turn you off! They're like carrots, only tastier :) The original recipe called for turnips, but I just couldn't add one more oddity to my meal. Instead, I added good old standbys: Yukon Gold potatoes (a definite must add) and celery.
Hope you enjoy St. Patrick's Day. What are your plans? Green beer and Guinness Stew, I hope! :)
Guinness Beef Stew
Adapted from Cooking Light March '10
1 tablespoon butter
1/4 cup all purpose flour
salt & pepper for seasoning beef
2 pounds boneless chuck roast, cut into cubes (don't use lean stew meat as it will get tough with the slow cooking)
1 teaspoon Kosher salt
5 cups chopped onion (about 3)
1 tablespoon tomato paste
4 cups beef broth
1 (11.2 oz) bottle Guinness Draught
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 bay leaf
2 celery stalks, chopped
2 medium-large Yukon Gold potatoes, chopped into chunks
1 1/2 cups diagonally sliced carrots (peeled)
1 1/2 cups diagonally sliced parsnips (peeled)
2 tablespoons finely chopped flat leaf parsley
1. Heat several rounds of oil in a large stock pot or Dutch oven over medium high heat. Add 1 1/2 teaspoons butter to pan.
2. Place flour in a shallow dish. Sprinkle beef with salt and pepper; dredge beef in flour. Add half of beef to pan and cook 5 minutes, until browned but not cooked through. Remove beef and repeat procedure with remaining beef.
3. Add onion to pan and cook about 5 minutes or until tender. Stir in tomato paste and cook 1 minute. Stir in broth, beer, scraping bottom of pan to loosen brown bits. Return meat to pot; stir in 1 teaspoon salt, raisins, caraway seeds, pepper and bay leaf. Bring to a boil. Cover, reduce heat and simmer for 1 hour, stirring occasionally.
4. Uncover and bring back to a slow boil. Cook uncovered for 50 minutes, stirring occasionally. Add carrot, parsnip, celery and potatoes. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
5. Uncover and bring back to boil, cook 10 minutes or until veggies are cooked and tender. Remove bay leaf & sprinkle with parsley.