Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 bottle (12 ounces) Guinness beer
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup frozen peas
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Stir in the tomato paste and flour and cook for 1-2 minutes.
6. Pour in the Guinness beer and beef broth, and stir to combine.
7. Add the bay leaves, thyme, salt, and pepper.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until the beef is tender.
11. Remove the pot from the oven and stir in the frozen peas.
12. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 360
Fat: 14g
Carbohydrates: 16g
Protein: 35g
Sodium: 520mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Olive oil can be substituted with vegetable oil or canola oil.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use red wine instead of Guinness beer for a different flavor profile.
- Add mushrooms to the stew for extra depth of flavor.
Tips and tricks:
- Brown the beef in batches to ensure it gets evenly browned.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the beer and broth.
- Let the stew cool completely before storing it in the refrigerator or freezer.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a crusty bread or rolls for dipping in the stew.
- Pair with a glass of red wine or a dark beer.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Mashed potatoes or cauliflower mash.
Troubleshooting advice:
- If the stew is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew. Cook for a few minutes until the stew thickens.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking.
Food history:
St Brendan's Guinness Beef Stew is a traditional Irish dish that has been enjoyed for generations. It is named after St. Brendan, a famous Irish monk who is said to have discovered America long before Christopher Columbus.
Flavor profiles:
This stew is rich and hearty, with a deep flavor from the beef, beer, and vegetables. The thyme and bay leaves add a subtle herbal note, while the peas provide a pop of sweetness.
Serving suggestions:
Serve this stew on a cold winter day for a comforting and satisfying meal.
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Region: Irish