Let's Make a Meal: Beef & Guinness Irish Stew

Let’s Make a Meal: Beef & Guinness Irish Stew

TUCSON – Happy St. Patricks Day! To get you in the mood, News 4 Tucson’s food contributor stopped by with an Irish dish that will make you forget about hte same old corned beef and cabbage.

Here’s what Jennifer had to say:

Happy St. Patrick’s Day, and this year have we got a treat for you. Forget the green beer and overcooked, grey corned beef and cabbage and welcome to the world of contemporary Irish cuisine. Since 1983 Ireland’s Ballymaloe Cookery School, led by the pioneering Darina Allen the chef/owner of the Ballymaloe House Restaurant has been creating the most glorious expressions of Irish cuisine.

These bright , fresh seasonal dishes will enliven your St.Patrick’s Day table. This Beef Guinness Irish Stew is a classic and one of Darina Allens most requested St. Patrick’s day favorites.

BEEF GUINNESS STEW
Chef Darina Allen of Ballymaloe Cooking School – County Cork, Ireland
Adapted by StarChefs

Guinness, Ireland’s famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. In Dublin Tenement Life: An Oral History, publican John O’Dwyer recalls the importance of stout in the lives of the poorest tenement dwellers in Dublin: They had nothing. They lived for pints. Drink was the main diet. It was food… they used to call the pint the ‘liquid food’.

Nowadays the ‘liquid food’ is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made.

Yield: 6-8 servings
• 2 lb lean stewing beef
• 3 tablespoons oil
• 2 tablespoons flour
• salt and freshly ground pepper and a pinch of cayenne
• 2 large onions, coarsely chopped
• 1 large clove garlic, crushed (optional)
• 2 tablespoons tomato puree, dissolved in 4 tablespoons water
• 1 1/4 cups Guinness
• 2 cups carrots, cut into chunks
• sprig of thyme
Method:

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender – 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

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