St. Patrick’s Day is simply an excuse to drink more Guinness so since St. Patrick’s is coming AND we are celebrating Root Vegetables on #HGEATS, I thought this would be a perfect time to share my Guinness stew.
I began making this hearty, rich stew when I lived in London.
You do need to watch this when it is cooking – I burnt my first batch. It was okay though, I used it as an excuse to go get more Guinness!
The Guinness imparts a smoky flavor and really elevates the flavor from a normal beef stew! I like it with and without the dumplings.
HAPPY ROOT VEGETABLE DELICIOUSNESS!
Get your Guinness… Stew that is
Author: Kimberly F. Moore – The Hungry Goddess
Recipe type: Stew
Cuisine: Irish
Prep time:
Cook time:
Total time:
Serves: 4-6
Perfect for winter days or to celebrate the Irish!
Ingredients
- 2 pds 3 oz of chunked beef
- 3 TB Flour
- Olive Oil
- 3 red onions, peeled & halved & roughly sliced
- 2 oz pancetta or bacon chopped
- 3 sticks celery chopped
- small handful of rosemary leaves
- 5 cups of Guinness or New Castle brown ale or whatever you prefer – I prefer Guinness always!
- 2 parsnips peeled & roughly chopped
- 2 carrots peeled & roughly chopped
- 4 potatoes peeled & roughly chopped
- Green or Red peppers are optional but add a nice flavor!
- Sea Salt & Pepper
- Dumplings
- 1¾ cup of Self Raising Flour
- ½ cup butter
- good pinch of salt and pepper
- 2 sprigs of rosemary chopped
Instructions
- Season beef – sprinkle with flour and toss until well coated.
- Heat up frying pan til hot, add Olive Oil and fry beef in two batches.
- Transfer meat to big pot/casserole, mixing in leftover flour from plate after cooking.
- Put casserole on medium heat.
- Add onions, bacon and cook until onions are translucent and bacon has color.
- Add celery and rosemary. Now pour in ale, 1¼ cups of water.
- Add carrots, parsnips and potatoes.
- Bring to boil, put lid on &; simmer while making dumplings.
- Blitz dumpling ingredients in blender or rub between your fingers until a breadcrumb consistency.
- Add just enough water to make a dough and is not sticky.
- Divide into ping pong ball dumplings.
- Put dumplings into stew – dunking them under.
- Put lid on and cook for two hours.
- Taste, season to taste and serve with greens and bread. Enjoy!!
- (my personal note – watch your heat & beware of bottom burning! )
This looks gorgeous Kimberly!! I was wondering…could replace beef with some other meat?
Minnie@thelady8home recently posted..Tandoori Chicken – from scratch
Minnie – absolutely! Lamb would work beautifully and so would pork and chicken so have at it!