And it is the perfect day for Guinness Irish Beef Stew. We had it last night for dinner, as I get my COVIT 19 second shot today, so did not want to miss cooking an Irish dinner for my very Irish friend. I looked at several different recipes and decided this was the best. Now I could not find Guinness in the can, which is highly recommended, so I used a bottle and a half of the Guinness I could find locally. Now the perfect accompaniment, other than potatoes to pile it on, is a delicious loaf of home-made Irish Soda Bread. The one pictured here was amazingly simple and tasted “Oh so good”. Just dip it in the sauce and smile!
As I was preparing the meat for the stew, I noticed there was a lot of fat and gristle that had to be cut off. At first I started to throw it away, then I thought why not make Beef Stock with all the leftovers, and several herbs from my garden. I had a couple frozen tomatoes and some leftover tomato paste, so threw it all in a nice big pot, filled it water and in a couple of hours had a dreamy rich beef stock that I will freeze and use later. I am starting to try not to have much waste with my cooking.
I read a lot of cooking blogs and they all go into a great deal of detail on how to do the recipe. I find that incredibly mundane if you already know the basics of cooking. Maybe on something like a Beef Wellington or anything as complicated I might venture to look at the instructions, but overall find it unnecessary. So here are the recipes I chose to use:
Guinness Irish Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes ( I cooked mine 2 hours & 45 minutes)
- Servings 6
- Calories. 382
- 6 slices bacon diced
- 2 pounds stewing meat cut into one-inch pieces ( I cut off all the fat and gristle to use to make Beef Stock)
- 1/4 cup all-purpose flour ( used Gluten-Free Flour and could not distinguish a difference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large yellow onions chopped
- 4 cloves garlic minced. ( I always add a couple more than it calls for you as garlic is so good for you)
- one 14.9 ounce can Guinness ( I used one and a half bottles, as it was all I could find)
- ¼ cup tomato paste
- 1 tablespoon Worcestershire Sauce ( I used low-sodium)
- 2 cups beef broth or more as needed to cover ingredients
- 1/2 teaspoon white sugar
- 2 bay leaves
- 2 sprigs fresh thyme
- 3-4 large carrots cut into 1-inch pieces ( l like them cut smaller, but I don’t really love cooked carrots)
- 2 large stalks celery cut into 1-inch pieces
- mashed potatoes ( I used little Yukon Golds and added absolutely nothing to them – I didn’t want to take away from the amazing sauce of the stew – Once in a while we can do away with butter)
- Combine the flour, salt and pepper in a bowl. Toss the beef cubes until they are completely coated. Set aside.
- Fry the bacon in a Dutch oven or heavy pot until tender-crisp. Remove the bacon to a plate.
- Using the bacon drippings, fry the flour coated beef in batches until browned on all sides. Transfer the beef to a plate.
- Add the onions to the pan and sauté until softened. Add in the garlic and sauté until fragrant, around two minutes.
- Pour a small amount of the Guinness into the pan, deglazing the bottom of the pot by scraping up the browned bits off of the bottom.
- Add in the remaining beer, Worcestershire sauce, beef broth, tomato paste, and sugar.
- Place the beef. bacon, bay leaves, thyme, and vegetables into the pot. Stir until combined.
- Bring the stew to a low boil.
- Reduce the heat to low, cover, and simmer for 2 hours or until the beef and vegetables are tender. Stir every 30 minutes to ensure nothing is sticking to the bottom of the pot.
- I left the lid off for about 20 more minutes, so the sauce was thicker, the meat a tab more tender and it was perfect.
- Remove the bay leaves and thyme.
- Perfect served over mashed potatoes as the stew is thick and perfect for over the potatoes.
Fast & Easy Irish Soda Bread
Soda bread is traditionally not a light bread, but a heavier bread and it somewhere between a biscuit, a scone and bread in texture and density. It is tasty when cooked appropriately. I have bought it in the past and it was dry and dull. This recipe is rich and you will be lucky if you have any for your stew if you make it earlier in the day. Warm and rich with a tiny bit of good butter, it is hard to resist when it comes out of the oven. I don’t usually eat bread, but this I loved.
What is Irish Soda Bread?
Irish Soda Bread is a quick bread similar to a biscuit or scone that uses baking soda as the leavener, not yeast. When you use baking soda or powder in a baked good you lose that inherently light texture that is achieved by using yeast. Irish Soda Bread is a coarse, thick-textured bread that is more like a huge biscuit. Traditionally, Irish Soda Bread has four basic ingredients: flour, buttermilk, baking soda, and salt. Modern versions add butter, raisins, sugar, and occasionally egg. The traditional Irish Soda Bread is fairly bland, but anything slathered in butter and dipped in a stew can be amazing!
Prep Time15 minutesCook Time40 minutesTotal Time55 minutesCourseSide DishCuisineIrishServings8Calories436AuthorKarlynn Johnston
- 4 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup buttermilk ( If you don’t have Buttermilk, just add a tsp of white vinegar to your milk & make sure it curdles)
- 1 egg beaten
- 1/4 cup salted butter melted ( never used salted butter, so added a tiny bit of salt to the bowl)
- 1/4 cup buttermilk
- Preheat your oven to 375 °F. Lightly grease a baking sheet or your medium-sized cast-iron skillet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and butter. The butter should be pea-sized worked through the dough.
- Stir in the buttermilk and beaten egg. Turn dough out onto a lightly floured surface and knead slightly. Form the dough into a round shape and place it on your prepared baking sheet or cast-iron pan.
- In a small bowl, combine the melted butter with 1/4 cup buttermilk, Take a brush and then brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. (Save the rest to put on the loaf during the cooking process)
- Bake in the oven until a toothpick inserted into the center of the loaf comes out clean, anywhere from 45 to 50 minutes. Continue to brush the loaf with the butter mixture while it bakes, every 15 minutes.
- Remove and cool slightly. Eat while warm and fresh.
Jump in and enjoy! This is really a simple meal. We served it with a lovely Bennett Lane Cabernet Sauvignon and thought it was “heavenly”. It was even better (well almost) for lunch the next day!!