Las Vegas Sun

March 29, 2024

St. Patty’s recipe: Guinness Stew

Guinness stew Palace Station

Mona Shield Payne

Jack’s Irish Pub at Palace Station will be dishing up this hearty meal all day St. Patrick’s Day, March 17.

Ingredients

2 lbs top round, cut into 2-inch cubes (Make sure to trim off fat and gristle prior to cutting into cubes.)

3 tbs vegetable oil

2 tbs flour

2 yellow onions, coarsely chopped

1 clove garlic

2 tbs tomato puree (Dissolve tomato puree in 4 tbs of water before adding to stew.)

1 1/4 cup Guinness beer

2 cups carrots, large dice

2 potatoes, medium, wedged into 6 pieces

1 sprig thyme

Salt and pepper to taste

1 pinch cayenne pepper

Parsley, finely chopped for garnish

Directions

1. Toss beef with 1 tbs of oil.

2. In a bowl, season the flour with salt, pepper and cayenne pepper.

3. Toss meat in seasoned flour. Heat remaining 2 tbs of oil in a large skillet over high heat. Brown the meat on all sides.

4. Reduce the heat. Add onions, crushed garlic and tomato puree to the skillet. Cover and cook gently for five minutes.

5. Transfer the contents of the skillet to a casserole dish and pour half of the Guinness into the skillet to deglaze the pan. Pour the resulting mixture over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust the seasoning. Cover the casserole and simmer over low heat or in a 300-degree oven for two to three hours until the meat is tender.

6. Add the potatoes to the stewing beef after an hour or so of cooking.

7. Garnish the stew with parsley and serve immediately.

Terminology

Deglazing the pan. Used to reclaim meat that was caramelized and left on the bottom of the pan; to deglaze, pour liquid, in this case Guinness, into the pan and bring to a boil. Stir until the caramelized meat juices dissolve into the liquid.

Stewing the beef. Reducing the cooking liquid with the beef in the pan; potatoes are added halfway through cooking, so they don’t fall apart and become mealy.

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