A hearty, thick stew perfect for St. Patrick's Day or any other chilly evening. Another recipe promised in the earlier post on Celebrating the Feast of St. Patrick. It can easily be made a Vegetarian dish by omitting the beef and using vegetable base instead of chicken or beef base.
Hearty Guinness Stew
2+ T olive oil
1 lb. beef - stew cuts or a London broil or similar cut, cut into 1" chunks
3 small onions
1 lb. button mushrooms, cleaned and sliced
4-6 medium russett potatoes, scrubbed and diced (you can peel, but I never do since it's extra work + it's extra vitamins)
1 sweet potato - medium size
3 large carrots, scrubbed and sliced
3 garlic cloves, minced
1 15 oz can kidney beans, rinsed (optional)
1-2 TB flour
1 11.2 oz bottle of Guinness or other stout
1 tsp dijon or brown mustard
1 TB beef base (chicken or vegetable works, too)
2 TB tomato paste
1 Bay leaf
1 tsp black pepper
1 tsp paprika
4 cups H2O
2 tsp brown sugar
1 tsp salt
Heat 1-2 TB olive oil in skillet. Toss beef in flour and a little salt and pepper. Sear beef chunks on each side, and remove to the side.
Heat more olive oil in large pot. Add onions and carrots and cook 3 minutes. Add mushrooms and cook another 2-3 minutes or until starting to soften. Add garlic, and cook another 1 minute. Add flour to the softened mixture, and stir to coat well. Cook for 2 minutes, stirring often. Pour in Guinness + scrape up any browned bits from the bottom of the pan.
Add the remaining veggies, beans, water, and spices, and bring to a boil. Return seared meat to the pot. Reduce heat and simmer uncovered until all the veggies are fork tender - about 45 minutes
Omit olive oil, flour, and one cup of water. Sear beef as in stove method. Add all ingredients to large crockpot. Stir well, and cook 8-9 hours on Low. I don't suggest cooking on high as the flavors won't mesh throughout as well. Also, to be noted: since you are not using the flour as a thickening agent, the stew will not be nearly as thick as if you made it on the stove.
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