Beef and Guinness Stew – A hearty stew slowly simmered for hours in a rich, deeply flavored broth until the beef is melt-in-your-mouth-tender. Guinness Stout Beer adds an incredible depth of flavor.
One of my all-time favorite meals is beef stew. It is so cozy and comforting, especially on a cold day. I never really make it the same way twice; sometimes I add red wine, sometimes I add Cognac. As St. Patrick’s Day is coming up, I thought it would be a great time to try Guinness Beer. Well, I have found my new favorite addition to beef stew!
Dark, malty, Guinness beer adds a deep, rich, complex flavor to a classic beef stew. Even if you are not a fan of beer, I think you will still really love this stew. I served this with Colcannon
Beef and Guinness Stew
Recipe Source: A Vintage Kitchen
- 2 1/2 lbs. chuck roast, cut into 1″ to 2 ” pieces
- kosher salt and freshly ground black pepper
- cooking oil
- 2 large onions, sliced thinly
- 6 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1/4 cup flour
- 1 – 12oz. bottle Guinness beer
- 3 cups beef stock
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar
- 1 teaspoon dry mustard
- 1 Tablespoon Balsamic vinegar
- sprigs of fresh thyme
- 2 bay leaves
- 4 large carrots, chopped into 1″ pieces
- 3 stalks of celery, chopped into 1″ pieces
- 3 1/2 cups potatoes, chopped into 1″ pieces (or other root vegetables such as; turnip, celery root, rutabaga, sweet potato)
- 1 large parsnip, chopped into 1″ pieces
- Cut the beef into 1″ to 2″ pieces. Pat dry the beef with a paper towel, and season well with salt and pepper.
- In a large pot, heat a couple of tablespoons of cooking oil over medium-high heat. Add the beef in small batches and brown well on all sides. Remove beef from the pot and set aside. Lower the heat if the beef is browning too quickly.
- Reduce the heat and add the onions and cook until the onions are starting to caramelize, about 10 – 15 minutes.
- Add the garlic and tomato paste and cook for a couple of minutes.
- Sprinkle the flour over the vegetables and cook while stirring, for another couple of minutes.
- Whisk in the Guinness and stir and scrape the pot with a wooden spoon to lift off all of those yummy brown bits off the bottom of the pot.
- Add the seared beef, beef stock, Worcestershire, brown sugar, Balsamic vinegar, dry mustard, and herbs to the pot.
- Bring to a boil, cover and reduce heat to low and simmer for about 1 1/2 hours.
- Add the remaining vegetables and simmer until the beef is very tender, about 30 to 45 minutes longer. Remove the bay leaves and thyme stems. Yields: about 8 servings
NOTE: This stew freezes well, provided it is made without potatoes. Potatoes don’t generally freeze well, especially larger chunks of potatoes.
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This is the epitome of a perfect weeknight meal. Tender chunks of chicken, perfectly cooked pasta, flavorful veggies all mingling with a light, creamy sauce. The pasta cooks right in the pan with the other ingredients so it really absorbs all of those delicious flavors, much more so than cooking pasta in water. The starch of the pasta also helps thicken the sauce, no need for heavy cream!
- Have all of your ingredients prepped and ready to go before beginning the recipe. In a professional kitchen, this is called mise- en- place, which translates to “put in place”. If I could give one tip to amateur cooks, this is it. This will greatly improve your cooking skills. Just trust me on this one.
- I used boneless chicken thighs for this recipe, but boneless chicken breasts will also work.
- It’s important to use cream cheese that has come to room temperature, for proper melting. I try to leave it out for an hour or so before beginning the recipe.
- For perfectly cooked pasta; add the cream cheese to the pan when the pasta is slightly undercooked. It will still continue to cook while you are adding the remaining ingredients.
One- pan Mediterranean Chicken Pasta
Recipe Source: A Vintage Kitchen
- 2 Tablespoons olive oil
- 1 lb. boneless and skinless chicken thighs, cut in 1″ pieces
- 1 Tablespoon butter
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup roasted red pepper, diced
- 2 cups chicken stock
- 2 cups of milk
- pinch of salt and pepper
- 1 lb. dry rotini pasta, uncooked ( or similarly shaped pasta)
- 4 oz. light cream cheese, cut into small cubes and room temperature
- 3 cups fresh baby spinach, chopped
- 3/4 cup grated parmesan
- one small tomato, diced
- Heat a large saucepan over medium-high heat, add olive oil to the pan. Season chicken with salt and pepper. Cook chicken until golden brown on all sides. Remove from pan.
- Melt butter in the same pan. Lower heat to medium-low. Saute the onions until softened, add garlic and cook an additional minute.
- Deglaze pan with chicken stock, stirring to loosen all the browned bits from the pan. Add milk, roasted peppers, chicken and uncooked pasta, along with a good pinch of salt and a few grinds of pepper. Bring to a gentle boil over medium heat. Simmer until the pasta is al dente (firm to the tooth) about 7 to 8 minutes. Stir often.
- Stir in the softened cream cheese, until the cream cheese is melted into the sauce. Remove from heat. Stir in the fresh spinach and grated parmesan cheese. Season with additional salt and pepper if needed. Top with fresh, diced tomatoes and extra parmesan cheese. Yields: 6 servings
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