Guinness Stew, again

If you've been following my blog for any length of time, you've probably figured out that I love Guinness Stew. In fact, I love it so much that I almost feel bad for vegetarians because they'll never be able to eat it - traditional Irish food isn't exactly vegetarian-friendly. Because of that, and because I had so much fun turning the Shepherd's Pie recipe I made a while back into a vegetarian recipe, I've decided to do the same for Guinness Stew.

If you don't like Guinness Stout, don't worry - the final product tastes nothing like the delicious dark brown beverage you would normally drink out of a tulip glass.

Vegetarian Guinness Stew
Adapted by Me

INGREDIENTS
1 TBSP oil
1 large onion
2 cloves garlic
3 carrots
2 stalks celery
3-4 medium potatoes
large meat-y Mushrooms, cut up (definitely optional - I can't stand mushrooms)
1/2 - 1 cup unsalted cashews (optional, but trust me on this one. Cashews take on a meat-y texture when cooked)
Turnips or Parsnips, chopped (if you want to be extra authentic)
1-2 bay leaves
1/2 tsp dried thyme
1 pint Guinness (use the cans - have a second can waiting in the wings, just in case)
1/2 - 1 cup vegetable stock
3 TBSP cornstarch
1 TBSP paprika
salt & pepper
Cayenne Pepper
Garlic powder
Seasoning Salt
Oregano
1-2 tsp Kitchen Bouquet (found with the gravy seasonings - it IS vegetarian)
2 bay leaves

DIRECTIONS
Cut onion into quarters, then slice thinly. Cut carrots into thin slices (I like to use a bunch of baby carrots). Dice the celery by cutting the stalks in half, lengthwise, and then in half lengthwise again. Chop into small pieces from there. Mince the garlic. Scrub the potatoes and cut into quarters or smaller. Set all aside.

In sauce pan large, enough to hold everything easily, heat oil over medium-high heat. Add onion and a pinch of salt and sauté until translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add remaining ingredients (except potatoes), bring to a boil, reduce heat to low. Add potatoes, cover and simmer at least an hour.

If it starts to dry out or if you like a saucier stew, add more Guinness (half a pint or so). If you would like the sauce thicker, stir in 1 TBSP cornstarch dissolved in 2 TBSP water.

Add a lot of salt & pepper to taste. You also probably want to add some cayenne pepper, garlic salt, oregano, and paprika. Use your favorite combination, but I've found the above to give it the best flavor.

When ready to eat, remove bay leaf and serve. I suggest serving it over or with a thick bread or Texas Toast.

Guinness Stew, take II

I've been on a quest to find the best tasting, most authentic traditional Guinness stew since I returned from my first trip to Ireland about 4 years ago. I've even blogged about Guinness stew, and made a pretty good recipe around St. Patrick's Day. Except, the flavor wasn't quite right, and it was a bit too runny. So, I kept searching. I found a recipe in a cooking blog I read occasionally that looked fantastic. My husband was hungry for stew, so I decided it was time.

The review? This is the right one. If you ever want to make a traditional Guinness stew, make this one. You won't regret it. It brought me right back to County Wicklow.

Beef in Guinness

from Thyme for Cooking

INGREDIENTS
1 lb (450 gr) beef suitable for stewing or braising
1 onion
2 cloves garlic
3 carrots
1 bay leaf
1/2 tsp dried thyme
1 pint Guinness
2 tsp beef paste (I used about a cup of beef stock)
1 TBSP oil
3 TBSP cornstarch
1 tbs paprika
salt & pepper
potatoes

Cut beef into 1" (2.5 cm) cubes. Cut onion into quarters, then slice thinly. Mince or press garlic. Cut carrots in half the long way, then into 1" (2.5cm) pieces.

Combine paprika and cornstarch in a plastic food bag. Add beef and toss to coat evenly.

In sauce pan large, enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and brown on all sides. Add garlic and sauté 1 minute more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour.

If it starts to dry out, add more Guinness. If you would like the sauce thicker stir in 1 tbs cornstarch dissolved in 2 tbs water.

Add a lot of salt & pepper to taste. You also probably want to add some cayenne pepper, garlic salt, oregano, and paprika.

When ready to eat, remove bay leaf and serve with boiled jacket potatoes.

Happy St. Patrick's Day!

It's St. Patrick's Day. Rather than going out to a local pub to celebrate Saint Patrick's death by drinking Bud Light colored with loads of green food coloring, I stayed home and made a traditional Guinness Stew and drank a pint. Guinness stew can be found in any county in Ireland, and every family has their own recipe. Traditionally, the stew is comprised of lamb or beef with root vegetables and braised in Guinness stout. Below is my take on the Irish favorite.

You can change it up if you'd like using different meats and your favorite root veggies - I'm sure you could even make it vegetarian by taking out the beef and substituting vegetable stock for beef stock. Be creative and adapt this recipe to your tastes, just whatever you do, don't forget the Guinness.

Guinness Stew

2 TBSP olive oil
2 bay leaves
1 lb stew meat, cut into small cubes
1 large sweet onion, peeled and chopped (use bigger chunks)
2 cloves garlic, minced
1 tsp dried thyme (generous pinch)
1 tsp dried Rosemary (generous pinch)
2-3 tsp flour
1 cup beef stock, plus more for final cooking (~ ½ cup)
1 cup Guinness, plus more for final cooking (~ ½ cup)
1 TBSP chopped parsley
3-4 carrots, sliced
2-3 large potatoes, cut into big chunks
Salt & pepper to taste
1/2 tsp Kitchen Bouquet (optional)

DIRECTIONS
*Start at least 1 day before you plan to eat this*

Heat a large stock pot and add the oil. Add meat and brown it on all sides.

Add onion and cook until onions are translucent, about 3 min.

Reduce heat to low and add the garlic, thyme, rosemary, and flour. Stir until smooth.

Add the beef stock and Guinness; simmer. Stir until the stew thickens a bit.

Add the remaining ingredients and bay leaves. Simmer on low for at least 2 hours.

Cool and place in refrigerator.

On the day you plan to eat it, take out of fridge and simmer on low for at least 2 hours. Add about ½ cup more each of beef stock and Guinness. If the broth is too thin, feel free to add a cornstarch/water slurry to thicken it up. Salt & pepper to taste.

Remove bay leaves just before serving.

Sláinte!