2 stalks of celery, cut into 1/2-inch pieces
1 large parsnip, cut into pieces that are 1/2 inch long
2 stalks of celery, cut into 1/2-inch pieces
1 bottle (1 pint or 16 ounces) Guinness Extra Stout
1 cup of hearty beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing)
1 teaspoon of dried thyme
1/4 teaspoon of black pepper that has just been ground
1 1/2 teaspoons salt
2 bay leaves
1 teaspoon of dried rosemary
To taste, salt and pepper
How To Make Traditional Irish Beef and Guinness Stew ?
Cut the beef into 1-inch pieces across the grain. Sprinkle the pieces with salt, pepper, and flour, and toss to coat. Set aside
Fry the bacon in a Dutch oven or heavy pot until it’s done, then take it out with a slotted spoon, leaving the bacon fat in the pot.
Brown the beef well on all sides, working in batches and being careful not to crowd the pieces. Move the meat to a plate and keep doing this until all of the meat is browned.
Add the onions and cook them, adding more oil if necessary, for about 10 minutes, or until they are just beginning to brown. Cook for another minute after adding the garlic. Cook for another 5 minutes after adding the vegetables. Add the Guinness and bring it to a boil, scraping the bottom of the pot with the boiling liquid. Boil for 2 minutes.
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