Yesterday I provided the recipe for a hearty Guinness Beef Stew and today I'm wondering what to do with the leftovers. I've come up with a bunch of different ideas (hollow out a small loaf of bread and serve it inside a bread bowl, get some large tortillas and create a irish stew wrap, serve it over pasta or rice, heat it back up with a little bit of cornstarch to thicken it up and serve it in a sandwich), however what I really want to do is just heat up the stew and eat it again! And, since the flavors have had some time to hang out and meld more, I know the stew is going to take even better today.
In case you missed the recipe, I'm putting it up again, but this time with step-by-step picture instructions. To check it out, read more
Guinness Beef Stew
From Cook's Country March 2007
3.5 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean cut into 1" chunks
1/4 cup all-purpose flour
2 tbsp minced parsley (fresh)
- Pat beef dry with paper towels and sprinkle with salt and pepper.
- Heat 2 tsp oil in large skillet over medium-high heat until just smoking.
- Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.
- Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes.
- Add broth and 1 1/4 cups stout.
- Add sugar, thyme, chocolate and bay leaves.
- Bring to boil using wooden spoon to scrape up browned bits.
- Transfer to slow cooker insert.
- Add carrots, parsnips, and potatoes to slow cooker insert.
- Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours).
- Set slow cooker to high.
- Whisk flour and remaining 1/4 cup beer until smooth.
- Stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes.
- Remove bay leafs from stew. Stir in parsley, season with salt and pepper. Serve!