I HATED Guinness with a passion. You could not force, bribe, or sweet talk me into drinking the stuff. That is until my husband (Don) and I decided to get married in Ireland. This raised an interesting dilemma. Should we drink it then grin and bear it? Or would it be wiser to start ahead of time and attempt to acquire a taste for the black stuff?
Well we opted for the latter option. So against my better judgement I went the next day to Sam's (which is a whole sale type store where you can buy almost anything in bulk. Like 50 pounds of Mayonnaise... Why would you need that much mayo? No idea, but I digress). So I come home with two cases of Guinness and stocked the fridge. It took up two shelves. I wish I had a picture of it...
When Don got home and went to get a drink he was quite confused. So two months before the wedding we would pour one glass of Guinness with dinner and drink that. At first it was horrible and I dreaded having to drink more, but after two weeks or so past, we both started to enjoy it more and more and eventually we began looking forward to our nightly glass of Guinness.
Ok I just realized I am going to be a very wordy blogger... Sorry. It will be worth it though! Promise! :)
So as I said before, my first taste of Guinness Stew was in Kilfenora, which is in County Clare, Ireland. I planned my reception to be at a pub fairly close to the Cliffs of Moher and I was told that Vaughan's was the place to go. I had called months before to schedule the place for the evening but because we had such a small group I was told we could just show up. So we did. Full wedding gown and all. This means that they forgot and they ended up re-opening the kitchen for us. :) We thought this meant that we were going to end up with ham and cheese sandwiches, but no, the Irish are more hospitable than you can imagine.
So with all the useless history of why I love Guinness now and where I first tried Guinness Stew... here is the recipe. I admit I stole it from Kathy at startcooking.com and I have to vehemently thank her because this is the only Guinness Stew recipe that I have found that tastes anything like what I was served in Ireland. THANK YOU!
1. Gather all ingredients. The full recipe will follow the tutorial.
I like to prep everything before I start cooking because I tend to underestimate the length of time it takes to clean the cuts of beef and chop onions. Also if you are anything like me, you think you have all the ingredients needed in the pantry before you start and don't bother to buy it. So when you need garlic in the stew you don't have it and have to use a replacement... Yeah I did that this time. :/
So Start with some stewing beef and cut them into 1 inch chunks. Chop the onions and carrots while you are at it. It will make the process go a bit easier. I promise! You know, go ahead and crush your garlic too and set it aside on the cutting board. Make sure you have everything and go ahead and pull it out.
2. Over medium high heat, warm up 1 tablespoon of Olive Oil in a dutch oven (which I don't have, but a decent pot works ok too). Then add the onions and saute until they start to get a little transparent and soft.
Perfect! Now add in the garlic that you crushed! I decided not to follow my own rule and I didn't have fresh garlic so I used some garlic salt on hand. Sad I know, but hey, it worked out nicely.
See, garlic salt, but fresh is almost always better! Go with fresh... The Irish do!
3. Now remove all that deliciousness from the pot and place it to the side.
I like to use my handy measuring cup for everything. I don't like washing dishes.
4. Add in the remaining 1 tablespoon olive oil and start browning the beef in small batches.
5. Reduce the heat and add the meat back into the pot and add the flour.
6. Add the beef broth.
So I have made this both ways, with the extra stout and the draught. They do taste different and I do think that the Stout has a more authentic flavor but if in a rut and you can't get your hands on the right stuff the draught will work! Mmmmm Guinness! You know what...go ahead and friend them on Facebook now. Do it! They will love you forever!
8. Now mix until all this goodness simmers.
Simmer = a very light boil. Kinda like this...
9. Add onions, carrots, bay leaves, and pepper.
Heck yeah! Look at that. Ok stir it all together and let it simmer uncovered for 1 hour while stirring occasionally.
10. So after the hour of simmering you will add the chopped prunes. DO NOT SKIP THIS STEP! REPEAT! DO NOT SKIP THIS STEP!
Hmmm prunes don't look all that appetizing...
If you do not add the prunes you WILL be sorry. The prunes add a much needed sweetness to the bitter beer. It also gives the stew a nice shine. No matter how much you think you won't need this step, just stop thinking and listen to me, you do. I made the mistake once before and it was not good. Add the damn prunes. Lol just don't tell anyone they are in there until afterwards. I got a kick out of the reactions. :)
Just stir them in and they will melt into the sauce. No one will know they are there.
11. Continue to let this simmer for a half hour.
If you notice a skin forming on top, just stir it and it will reincorporate. :) No worries!
So while you are waiting for this to simmer you can start on the mashed potatoes that go with it! Mmmm. You can use boiled potatoes as well, but I prefer mashed mostly cause that is what they did in Vaughan's.
A. Start with cleaning potatoes and chopping them up.
Cutting the potatoes makes them cook faster and I am too lazy to peel them so I just go with they are "gourmet" mashed potatoes. Works every time. ;) You are welcome.
B. Bring the potatoes to a boil in salt water and cook for about 20ish minutes.
Just check them by trying to slice through them with a knife. If it is tough, they are not done. If it cuts like butter, they are done! Woot!
C. Drain Potatoes.
Yeah kind of obvious, but hey why not. :)
D. Return to pot and stove.
At this point I add some butter. And this is important! Use only butter! And if you can find it use Kerrygold!
It is a little more pricey than regular butter but trust me on this. You will never go back! So so worth the extra dollar!
E. Mash the spuds!
Use a hand held masher or a mixer, either way awesome. Add some salt and more butter to taste. By not adding the usual cream to it, I think this keeps a little more of the natural potato flavor and texture. And with the Irish butter it makes for the best mashies you will ever eat. You have been warned.
12. Remove the bay leaves.
Although they are good as an ingredient they do not taste good when you bite into one. Trust me... No good.
13. Time to plate! Place a big'ole pile of potatoes on a plate (or bowl).
14. Cover the potatoes in the stew. Soak em... Trust me.
Ok, not the best picture, but it is amazing. Check out the presentation Kathy gives. So pretty!
15. Serve to your hunnie with an ice cold Guinness! ENJOY!
Your Irish Tummy will thank you! :)
Slainte! (To health in Irish!)
Send me pictures of you making this or comment and let me know how your's turned out! :)
Guinness Stew Recipe (taken from startcooking.com)
- 2 1/2 pounds of stew beef - cut into 1 inch cubes
- 2 tablespoons of olive oil
- 2 cloves of garlic - crushed
- 2 cups of onions - chopped
- 1/4 cup of flour
- 1 1/2 cups of beef broth
- 12 ounces of Guinness Extra Stout
- 3 large carrots - sliced
- 2 bay leaves
- 1/4 teaspoon of black pepper
- 3/4 cup of prunes - pitted and chopped
- 2 tablespoons of parsley - for garnish
In a Dutch oven, on medium high heat, heat 1 Tablespoon of the oil and sauté the onions for 3-4 minutes. Add garlic and cook for another 30 seconds.
Remove them from the pot and add the remaining 1 Tablespoon of oil to the pan. Quickly sear the meat on all sides in several small batches.
Return all the seared meat to the pan. Reduce heat, stir in the flour until all the meat is coated.
Add beef broth and the Guinness and stir until mixture comes to a simmer.
Add onions, garlic, carrots, bay leaves, and ground pepper to the pot. Stir.
Simmer gently for 1 hour, stirring occasionally. Cook the stew uncovered so that the gravy will thicken.
Chop the prunes and add them to the pot. Continue cooking for 1/2 hour. The gravy will develop a glossy finish.
Remove bay leaf. Add salt and pepper to taste.
Serve with boiled potatoes. Garnish with chopped parsley.
