Recipes/Guinness Stew

Guinness Stew

Program: KCTS 9 Cooks

Cook's Note: Get seasonal winter root vegetables at your local farmer’s market and make this slow-cooking stew on a chilly weekend when you plan to putter around the house all day.

serves 8

Ingredients

  • 2 pounds boneless chuck or leg of lamb, trimmed and cut into cubes
  • 1/2 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 3 tablespoons canola oil, divided
  • 1 tablespoons butter, divided
  • 9-12 crimini mushrooms, sliced
  • 3 yellow onions, chopped (about 5 cups)
  • 1 tablespoon tomato paste (Use the kind that comes in a tube.)
  • 4 cups fat-free beef broth
  • 1 11.2 ounce bottle Guinness Draught or other dark beer (about 11/3 cups)
  • 1/2 teaspoon black pepper
  • 1 large rutabaga, peeled and cubed
  • 1 pound carrots, peeled and sliced in 1-inch diagonals (about 3 cups)
  • 1 pound parsnips, peeled and sliced in 1-inch diagonals (about 3 cups)
  • 1 pound turnips, peeled and cubed
  • 2 tablespoons dried or fresh chopped parsley

Preparation

Sprinkle meat with kosher salt. Put flour in a bag; add meat and shake to thoroughly coat with flour.

In a large heavy stockpot or Dutch oven, heat half the canola over medium-high heat. Add half the butter, then add half the beef. Cook 5 minutes, turning to brown on all sides. Remove meat from pan with a slotted spatula or spoon. Set aside and add remaining oil, butter and beef. Repeat the browning process, removing beef at the end. Set beef aside. Add mushrooms to pan and cook 2 minutes. Add onions; cook 5 minutes until they start to become translucent. Stir in tomato paste and cook 1 minute, stirring paste into onion mixture.

Stir in beef broth and Guinness; scrape pan to loosen any browned bits on the bottom. Return meat to pan, stir together and bring mixture to a boil. Cover, reduce heat and simmer for 1 hour, stirring occasionally. Uncover pot and bring back to a boil. Cook 50 minutes to reduce the sauce, stirring occasionally. Add rutabaga, carrots, parsnips and turnips. Cover, reduce heat and simmer 1 hour, or until vegetables are tender, stirring occasionally. (Rutabagas take longest.) Uncover and bring mixture to a boil. Cook an additional 10 minutes, sprinkle with parsley and serve with crusty bread and a crisp green salad.

Comments

06/05/14
Cover, reduce heat and simmer for 1 hour on high heat
01/27/12

I really like potatoes in stew. Can I use instead of the rutabega? Or, will that create problems with the potatoes falling apart? Any info great to know.

Thanks

01/30/12

It's a good stew recipe and is very adaptable. You may use potatoes instead - or any other veg you like. Just adjust cooking time. Cut up potatoes will take way less time than rutabagas!

If you are a fan of Irish food, we have a recipe for Dublin Coddle from Paddy Coyne's in our new KCTS 9 Cooks: Chef's Table cookbook. It's available starting Saturday Feb 4 when we debut the Chef's Table show at 11 am.

12/28/11

MJones and I share a problem with trick fingers that results in typos which people enjoy taking digs at when they have nothing ot not to contribute . . . sorry to see that happen in a forum that caters to intelligent people with a wide enough experience of life to no criticize our little imperfections . . .
When KTCS 9 Staff responded that yes, we can prepare the Guinness Stew in a slow cooker, he/she/they neglected to mention HOW that could be accomplished. What is/are the additional time(s) required?

This little paragraph (or two) required five minutes to proof and edit while fighting with dyslexia, a hiccup in my fingers, and cataracts. I hope that the guest who chose not to identify him/herself appreciated my abilities to communicate, since a typo or two was so difficult for hin/her to deal with.

01/28/11

I agree with MJones in principal -- too bad s/he waznt tought to spel two.

01/30/11

Perhaps MJones has been dipping into the Guinness......LOL!

01/28/11

Our Guniss Stew recipe which we got in the Westcoasr of Ireland many years ago is much simpler. Meat, onions and carrots only with obviously Gunniss.

This is a much more substantial STEW. Perhaps reflecting the rising affluence of the Celtic Tiger.

However I must insist that an Irish stew with no Potatoes in not an Irish stew. Serve with a Salad perhaps!!!! You must be joking! An Irish stew with SALAD???

We were tought to make a big pot of mashed pototoes and spoon them around a plate and add the stew into the middle forming a sort of potatoe pie with sdtew in the middle.

NOW THAT"S IRISH STEW!

01/28/11

Can you do this in a slow cooker?

01/28/11

Hi Guest,

Yes, you can prepare the Guinness Stew in a slow cooker - that is, if you don't mind the extra time.

Kevin
KCTS 9 Staff

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