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Beef and Guinness Stew Recipe: Iconic Irish Meal


fort lauderdale personal chef

Serves 6-8


2 pounds lean stewing beef

3 tablespoons oil

2 tablespoons flour

salt to taste

black pepper to taste

1 pinch cayenne

2 large onions (coarsely chopped)

Optional: 1 large clove garlic (crushed)

2 tablespoons tomato puree (dissolved in 4 tablespoons water)

1 1/4 cups Guinness stout beer

2 cups carrots (cut into chunks)

1 sprig thyme


Trim the beef of any fat or gristle, cut into cubes of 2 inches 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 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 beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in 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 can be cooked on top of the stove or in the oven at 300 F. When it's done, taste and correct the seasoning. Scatter with lots of chopped parsley and serve.


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