Tuesday Dinner: Beer and Meat

Randomly, I have had 3 conversations in the past week about Ireland, cooking with alcohol and beef stew. I think the universe is sending me a sign about what to have for dinner… a little Guinness Beef Stew. Plus, it’s time to cook at home. I’ve been eating out too much lately. ‘Tis the season, I guess.

Guinness is an awesome ingredient to add to your cooking and also a pretty good beer. I had my first pint of Guinness at the Gravity Bar in Dublin. While there is a certain cache to that, it’s also entirely pitiful it’s taking me that long in life to veer away from Bud Light. Don’t worry. I am slowly learning to venture out more with my drink selections, and after all who knows if I would have enjoyed it as much if I had a pint stateside. Guinness always tastes better in Ireland. 

* Ingredients*

2 tablespoons olive oil

2 lbs beef stew meat, well trimmed and cut into 2 inch cubes
1/4 cup flour

1 teaspoon salt

1 teaspoon pepper
2 large bay leaves

1 large onion, roughly sliced

1 lb mushrooms, quartered
3 garlic cloves, peeled and minced
1-2 Yukon Gold Potatoes, roughly chopped

4 carrots, peeled and cut into 1-inch chunks
1 16 oz Guinness Stout

1 tablespoon Worcestershire sauce

1 1/2 teaspoons thyme
1 teaspoon rosemary
3 tablespoons tomato paste

2 cups beef broth

*Instructions*
1. Heat olive oil in Dutch Oven. Evenly coat the meat with flour, salt and pepper. Add meat and bay leaves to Dutch Oven. Brown meat about 2-3 minutes per side.

2. Pre-heat oven to 250 degrees.

3. Pour Guinness over Worcestershire sauce into pot. Add onion, mushrooms, garlic, potatoes and carrot to Dutch Oven, followed by rosemary and thyme.

4. Dissolve tomato paste in beef broth. Add to beef and veggie mixture. 

5. Place Dutch Oven in oven and cook for 5-6 hours.
6. Serve with bread.