Guinness Irish Beef StewSunday is usually my day to prepare some kind of one pot meal for the week. I decided to stray away from my usual go to, Chicken Tortilla Soup, and try something new – Guinness Irish Stew with Beef. I currently have a 3 hour commute, so needless to say there is no time for really cooking a proper dinner when I come home. I know I will end up arriving home hungry, tired, and irritable with no idea of what to eat for dinner, unless I prepare something on Sunday for the week. When I was younger, my dad used to make stew for dinner mostly due to the simplicity of it. He also used a crock-pot. It is one of the five dishes he can make. Or should I say chooses to make. He believes in sticking with what you know you like, whereas I am always up for trying something new. Ivo tells me he has never eaten so many different things in his life before meeting me. Stew really is such minimum effort for such a delicious result. I love it. Minimal input and a high return. Now if I could only convert that to my job. As it is St. Patrick’s day coming up, I decided to try making Irish stew with Guinness. I couldn’t leave out the most famous alcohol from Ireland in my St. Patrick’s day cooking festivities after already using Baileys in this Baileys Chocolate Mousse Pie. I enjoy celebrating St. Patty’s day just because I use it as an excuse to whip up some St. Patrick’s day themed recipes. My dad, who was born and raised in Ireland, always used to laugh how some people in the US get so into celebrating St. Patty’s because he remembers it not really being a big celebration. They would just go to the pub to celebrate, but hey that is just a normal day in Ireland. Guinness Irish Stew

Guinness Irish Stew with Beef Recipe

2 lbs beef stew meat, cut into cubes salt and pepper 2 tbsp flour 3 tbsp oil 1 large onion, chopped 3-4 cloves garlic, minced 3 tbsp tomato paste 2 bay leaves 4 cups beef broth 1 1/2 bottles Guinness (16 oz total) 4 carrots, peeled and sliced into chunks 1 celery stalk, finely sliced 6 small potatoes, peeled and cut into quarters Season meat with salt and pepper liberally and then toss with of flour to coat the meat. Heat oil in large pot over medium-high heat and brown the meat on all sides. Set the meat aside and then add the onions and garlic. If they start to burn, add a bit of broth to the pan. Once onions have softened, add thyme, tomato paste, bay leaves, beer and broth to the pan. Stir to combine and then add the beef back into the pot. Cook at a low simmer for 1 hour, stirring occasionally. After 1 hour, add in the carrots, celery, and potatoes. Cook for another 40 minutes, or until beef and vegetables are tender. If necessary, add more water during the cooking process. Taste and adjust seasonings as necessary.

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