Guinness Red meat Stew  Guinness Red meat Stew 12337 guinness red meat stew

Guinness Red meat Stew

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recipe image  Guinness Red meat Stew e8c37059b440ca635602fcae53b289e3 l
Here’s a truly straight forward, infinitely adaptable recipe that will get its sauce’s extra-rich taste from the Guinness. Root greens are a staple of Irish cooking and this stew is filled with them. It is twice as correct the 2nd day, and would possibly well perchance moreover be coated with a pie or biscuit crust to build a scrumptious pie, so doubling the recipe is gracious. While you in fact mediate you’d like extra meat, or gracious need extra meat, that would possibly well perchance moreover be increased in the straight recipe, nonetheless I mediate less is better.


  • 2 pounds stew meat lower into 1-rush cubes (or 2 pounds pork chuck, trimmed of paunchy and lower into cubes)
  • ¼ cup all-reason flour
  • ¼ cup canola oil
  • 1 yellow onion, chopped
  • 2 leeks, white share most tremendous, cleaned and sliced
  • 3 garlic cloves, finely chopped
  • 1 bottle Guinness Additional Large
  • 4 cups pork inventory
  • 2 bay leaves
  • 2 teaspoons dried thyme (or one tablespoon fresh)
  • 3 carrots, lower in 1-rush pieces
  • 2 parsnips, lower in 1-rush pieces
  • 1 rutabaga, lower into 1-rush pieces
  • 2 runt turnips, lower into 1-rush pieces
  • 1 pound boiling potatoes, lower in half of if runt or in fourths if greater
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ½ cup frozen peas
  • Salt and pepper


  1. Dredge the stew meat in the flour in a pie plate or bowl, or shake in a trim paper or plastic assemble.
  2. Heat the oil in a Dutch oven over medium warmth. Shake off any excess flour and add the stew meat, being careful to not crowd the pieces (chances are high you’ll perchance delight in to brown them in two or three batches). When meat is browned, add the onion, leeks and garlic and cook dinner, stirring, gracious until wilted. Add the obliging (watch out, this can foam up!) and pork inventory. Breeze, scraping up the underside of the pot. Add the bay leaves and thyme.
  3. Decrease warmth and quilt pot. Simmer for approximately one hour, stirring now and again.
  4. Add the carrots, parsnips, rutabaga and turnips and simmer for approximately 20 minutes, then add the potatoes. Continue cooking, coated, for approximately 15 minutes. Add the Worcestershire sauce and brown sugar and taste, adding extra sauce or sugar when you happen to need and salt and pepper. Add the peas final,  cooking most tremendous until they’re heated.
  5. If the sauce is drying out at any time throughout the cooking, add a small bit water; if it’s too watery after adding the greens, cook dinner with the lid off.
  6. One of the critical crucial greens would possibly well perchance steal slightly roughly time, reckoning on their age, dimension, selection and the unsuitable whims of the kitchen gods. Proper be flexible, trust your instincts, and strive to not over-cook dinner them. Tomatoes or tomato paste would possibly well perchance moreover be added with the greens, nonetheless I steal the stew with out them. Any leftover greens would possibly well perchance moreover be added, equivalent to green beans, zucchini, winter squash, even cabbage. A few half of assemble of frozen pearl onions is a apt addition.

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