There is a really neat legend about the humble origins of the Guinness beer. The Guinness beer is the brain child of Arthur Guinness. Back in the 1700s when medical science was in still in its infancy, people were getting illnesses and diseases just with drinking water. Ironically, they started turning to alcohol, mainly Gin which proved to be safer than their drinking water. Disheartened by the destitute caused by Gin which had plagued the city of Dublin, Arthur Guinness decided to brew a drink that not only the Irish would enjoy but will be nutritional to them. The beverage is none other than what is known today as the Guinness beer. It is supposed to be so full of nutrition that it is more like a meal!
Ingredients:
1.8 kg Beef
3 Parsnips
4 Carrots
2 Onions
5 1/2 cups Guinness Beer
4 tbsp All purpose flour
2 tsp Beef stock powder
4 tbsp Tomato paste
3 Bay leaves
1 tsp Salt
A few sprigs of thyme
Pepper to taste
3 tbsp Oil for frying
Steps:
1. Cut beef into chunks of 1 inch thick. Add flour, salt and some pepper. Mix well and set aside.
2. Peel and cut parsnips into chunks of about 1 inch size.
3. Peel and cut carrots into chunks of about 1 inch size.
3. Peel and chop onion roughly.
4. Heat oil in a deep frying pan. Brown beef in the pan (do it in batches if the frying pan is too small). Remove beef and add them to a big pot.
5. In the same frying pan, add onion, bay leaves and thyme. Fry till onion is soft, about 3 minutes.
6. Add tomato paste and 1 cup of Guinness to soak up the flavours from the pan. Mix well.
7. Pour contents from frying pan into the pot with the beef.
8. Add the rest of the Guinness and bring to a boil.
9. Add parsnips and carrots. Cover and simmer on low heat for 2 hours.
10. Serve with bread, mash potatoes or pasta.
Serves 6
Note:
If the stew is not thick enough, bring stew to a boil. Mix 1 tsp of corn flour with 2 tbsp cold water and add to stew.
If you like your vegetables crunchier, add them in the last hour. But I prefer to add them earlier as they add more flavours to the stew.
I had my first Guinness stew in an Irish pub; where else? And I absolutely fell in love with the rich, creamy texture and flavours the stew had to offer. Many years later, an Irish friend handed me a recipe for the stew and as with any good cook, I made changes to suit my taste. Hence this is my take of Guinness Beef Stew.
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| Guinness Beef Stew |
1.8 kg Beef
3 Parsnips
4 Carrots
2 Onions
5 1/2 cups Guinness Beer
4 tbsp All purpose flour
2 tsp Beef stock powder
4 tbsp Tomato paste
3 Bay leaves
1 tsp Salt
A few sprigs of thyme
Pepper to taste
3 tbsp Oil for frying
Steps:
1. Cut beef into chunks of 1 inch thick. Add flour, salt and some pepper. Mix well and set aside.
2. Peel and cut parsnips into chunks of about 1 inch size.
3. Peel and cut carrots into chunks of about 1 inch size.
3. Peel and chop onion roughly.
4. Heat oil in a deep frying pan. Brown beef in the pan (do it in batches if the frying pan is too small). Remove beef and add them to a big pot.
5. In the same frying pan, add onion, bay leaves and thyme. Fry till onion is soft, about 3 minutes.
6. Add tomato paste and 1 cup of Guinness to soak up the flavours from the pan. Mix well.
7. Pour contents from frying pan into the pot with the beef.
8. Add the rest of the Guinness and bring to a boil.
9. Add parsnips and carrots. Cover and simmer on low heat for 2 hours.
10. Serve with bread, mash potatoes or pasta.
Serves 6
Note:
If the stew is not thick enough, bring stew to a boil. Mix 1 tsp of corn flour with 2 tbsp cold water and add to stew.
If you like your vegetables crunchier, add them in the last hour. But I prefer to add them earlier as they add more flavours to the stew.
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