Guinness Beef Stew

Now some people call this Irish Beef Stew. Others prefer Drunken Beef Stew. But, let's call it what it is: Guinness Beef Stew. Now, this is not a set-it and forget-it recipe; it will require about 45 minutes of prep work. But, that will give you some time to think about what to do with the half pint of Guinness left over!

Guinness Beef Stew

Ingredients

• 2 lbs Russet Potatoes, peeled, 1/2" cubed, approx. 2 cups
• 1 lbs Baby Red Potatoes, peeled, 1/2" cubed, approx. 1 cup
• 4 stalks Celery, chopped, approx. 1-1/2 cups
• 4-5 Carrots, peeled, cut into 1/2" pieces, approx. 2 cups
• 1 yellow or white Onion, roughly chopped
• 2 TBSP extra-virgin Olive Oil
• 1 3/4 lbs stew beef, cut into 1-inch pieces
• 3 Garlic cloves, minced
• 2 TBSP salted Butter
• 2 cups low sodium Beef Broth
• 1/4 cup Worcestershire Sauce
• 8 oz. Guinness (1/2 pint)
• 2 TBSP Tomato Paste
• 1 TBSP Raw Sugar
• 1 tsp Soy Sauce
• 1/2 TBSP dried Thyme
• 2 Bay Leaves
• 1 TBSP cornstarch + 1 TBSP water
• Garlic Maple Pepper, to taste

Directions

1. Place the chopped vegetables into the crockpot. 
2. Rinse the meat and pat dry with paper towels. Pepper the beef.
3. In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. 
4. Add beef to the pan and brown on all sides, about 5 to 7 minutes. 
5. Add garlic and cook for one minute, do not burn the garlic. Season with maple pepper. 
6. Remove the beef and add to the crockpot on top of the vegetables
7. Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. 
8. Add beef broth, worcestershire, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. 
9. Bring to a boil, allow to boil for at least two minutes. 
10. Then lower heat to low and allow to simmer for 10 minutes. 
11. Season with maple pepper to taste. Add cornstarch/water and stir together.
12. Pour broth mixture into the crockpot over vegetables and beef. 
13. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
14. Skim the fat from the stew, if needed, before serving.

Yield: 4-6
Recipe adapted from http://www.thelittlekitchen.net/
Photo courtesy of http://www.browneyedbaker.com/

Guinness Chicken Stew

OK, moment of truth here. I'm Irish. I like my Guinness. This is my third Guinness recipe posted on Pond Brook Cookbook, and I already have another one planned. So, if you don't like Guinness, well, may the road still rise to meet you. 

Anyhow, this chicken stew does require about 45 minutes of prep work, so do yourself a favor; leave the Guinness in the fridge, behind the milk, out of sight...

Guinness Chicken Stew

Ingredients

• 6 TBSP and 1/2 cup All-Purpose Flour, divided
• 1 tsp Salt, divided, plus more to taste
• 1/2 tsp freshly ground Pepper, plus more to taste
• 2 1/2 lbs boneless, skinless Chicken Thighs, trimmed
• 4 tsp Extra-Virgin Olive Oil, divided
• 3 pcs Bacon, chopped
• 1 2/3 cups Guinness Beer or other stout (14-ounce can)
• 2 TBSP Worcestershire Sauce
• 1 lb Carrots, cut into 1-inch pieces
• 2 cups chopped Onion
• 4 Garlic cloves, minced
• 1 1/2 tsp Dried Thyme
• 1 cup Chicken Broth
• 2 cups Baby Peas

Directions

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. 
2. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. 
4. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
5. Add bacon to the pan and cook, stirring often, for 2 minutes. 
6. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. 
7. Add stout and Worcestershire sauce and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. 
8. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
9. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
10. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. 
11. Season with the remaining 1/2 teaspoon salt and pepper.

Nutrition

8 servings, about 1 1/3 cups each
Per serving : 366 Calories; 13 g Fat; 88 mg Cholesterol;
28 g Carbohydrates; 30 g Protein; 4 g Fiber; 566 mg Sodium

Photo and recipe adapted from http://www.eatingwell.com/

Guinness Shepherd's Pie

In preparing for a recent snow storm, I felt like a hearty meal, and it was a toss up between Beef Stew and Shepherd's Pie. I quick pinterest search yielded this yummy recipe, and it did not disappoint. We recommend serving with a pint of Guinness and some French's Fried Onions on the side.

Guinness Shepherd's Pie 

Ingredients

For the mashed potato topping:

• 1½ lbs Yukon Gold Potatoes, peeled and cubed
• 4 TBSP unsalted Butter
• ½ Half and Half (you can sub milk if you choose)
• Salt and Pepper to taste

For the filling:

• 1 lb. Ground Beef
• 1 medium Yellow Onion, cut into ½ inch dice
• 2 small Carrots, cut into ½ inch dice
• 2 large cloves Garlic, finely minced
• ½ tsp dried Thyme
• 1 tsp Kosher Salt
• ½ tsp Black Pepper
• 2 TBSP Tomato Paste
• 1 tsp Worcestershire Sauce
• 1 cup Guinness stout
• ½ cup frozen Sweet Peas

Directions

Mashed Potato topping:

1. Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.
2. Drain and mash with a potato ricer or with a fork until no lumps remain.
3. Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.
4. Season with salt and pepper and set aside.

Filling:

1. Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.
2. In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.
3. Add the ground beef, breaking up into small pieces and cook until no longer pink.
4. Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.
5. Pour in your Guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.
6. In the last two minutes, stir in the frozen peas.
7. Pour the mixture into the baking dish and top with about mashed potatoes, spreading to the edges to create a seal, and fork spike the top.
8. Bake for 25 minutes – the topping will be lightly golden form a crust.
9. Let sit for 5-10 minutes before serving.

Base Recipe and photo credit: http://girlinthelittleredkitchen.com

Guinness Chocolate Cake

I have yet to try this recipe yet, but it is next on my short list! Beer and chocolate may seem like an odd combo, but this isn't just any beer, it's Guinness stout—from roasted barley—adding smoky notes to complement chocolate perfectly.

Guinness Chocolate Cake

Ingredients

Cake

• 1 cup Guinness (or other stout)
• 1 cup (2 sticks) unsalted Butter
• ¾ cup unsweetened Dutch-process Cocoa powder
• 2¼ cups all-purpose Flour (King Arthur, preferred)
• 2 cups Sugar
• 1½ tsp Baking Soda (preferably less than 6 mos. old)
• ¾ tsp Salt
• 2 large Eggs
• 2/3 cup Sour Cream

Icing

• 8 oz Cream Cheese, at room temperature
• 1 cup Confectioners' Sugar
• ½ cup Heavy Cream
• ½ tsp Vanilla Extract

Directions

1. Heat oven to 350 degrees. 
2. Butter a 9-inch springform pan, place a round of parchment paper on the bottom and butter it, then flour the pan.

Cake

1. Place the stout and butter in a medium saucepan over medium heat and bring to a simmer.
2. Whisk in cocoa powder until mixture is smooth.
3. Thoroughly combine flour, sugar, baking soda and salt in large bowl.
4. In another bowl, beat together eggs and sour cream until well-blended.
5. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.
6. Finish mixing by folding batter with a spatula until completely combined.
7. Pour batter in the springform pan and bake cake until a toothpick inserted into center of cakes comes out clean, about 40 minutes.
8. Place cake on a rack and cool for 10 minutes, then remove the sides of the pan and cool completely.

Icing

1. Beat together the cream cheese and sugar.
2. Add cream and vanilla and mix.
3. Spread icing on top of cake to echo the appearance of a glass of Guinness and its head of foam.

Recipe and photo courtesy of NPR