Welcome to March.
AKA: The month that I try to cram Guinness into everything.
Join me, won't you?
Perhaps it's my love of a culinary challenge or simply my love of Guinness itself, but for some reason when March rolls around, I can't help but get obsessed with cooking - and baking - with my favorite Irish Stout.
Love. This. Stuff.
But I do promise that I won't go through the entire month in a drunken stupor. I must keep my wits about me so that I can keep my eye out for new beer-infused ideas.
I'm starting off my beer-cooking month (I warned you that I get on cooking kicks) with a simple but incredibly satisfying stew.
The idea for this stew came to me while reviewing an episode of The Pioneer Woman over on Food Fanatic. I sat there watching Ree make this slow-cooked beef stew with beer and root veggies and simply could not get it out of my head.
So I made us pot.
I strongly recommend that you do the same. You won't be sorry.
Guinness Irish Beef Stew
Serves 8Adapted from The Pioneer WomanIngredients:2 Tablespoons olive oil2 pounds beef chuck, cut into chunkssalt and pepper to taste1 onion, diced3 cloves garlic, minced4 oz tomato paste12 oz Guinness Extra Stout4 cups low sodium beef broth2 Tablespoons of Worcester sauce4 medium carrots, peeled and diced2 turnips, peeled and diced1 large potato, peeled and dicedMinced fresh parsley for garnish (optional)Directions:Season beef with salt and pepper.
In a large Dutch Oven, heat oil over medium high heat. Add half of the cubed beef to the pot. Brown beef on all sides (about 2-4 minutes) and remove to a plate. Repeat with remaining beef.
To the pot, add onions and garlic. Stir around a bit to scrape up the brown bits and soften them a bit. Add tomato paste and stir around a bit more. Allow the tomato paste to become golden in places.
Pour in Guinness, beef broth and Worcestershire sauce and stir with a wooden spoon, scraping up all the brown bits from the bottom of the pot. Return the beef to the pot, including any juices from the plate. Bring stew to a boil and then cover the pot and reduce to a simmer. Allow beef to cook for 1 ½ - 2 hours.
After the 1 ½ - 2 hours, add the carrots, turnips and potatoes to the pot. Allow the stew to simmer, covered, for 20-30 minutes more or until vegetables are tender. Adjust salt and pepper to taste.
Garnish with chopped parsley and serve.