• 1 lb of stew meat
  • 2 red onions minced
  • 6 cloves of garlic chopped
  • 1 cup raisins
  • 3 tbl peach jam
  • 2 tbl worcestershire
  • 1 tbl ketchup
  • 1 12oz bottle of guinness stout
  • 4 cups of chicken stock
  • handful of carrots
  • fresh chopped parsley
  • 2 sprigs of rosemary

i am all about stews and slow cooked meals as the weather turns colder. i love when something is simmering away all day, the smells drive me crazy (in a good way) and sneaking over to give it a taste every once in a while, yum.

i’ve made guinness stew before, not like this however. i came across a jamie oliver recipe the other day that intrigued me. guinness lamb shanks, can you imagine. with out reading the recipe i was sold.

this was unlike any guinness stew i have ever had. it was sweet but still the earthy which is what i love about guinness stews. the stout kept it on the light side, it was however still rich and delicious. we served it with mashed potatoes and a side of greens. it was a recipe i will definatly make again and again. if your looking for a beef stew recipe that is different and special, this is the way to go.

guinness “stout” beef stew  adapted from jamie oliver’s guinness lamb shanks

  1. this is going to sound silly but it works, with a paper towel, dry your meat. then, in a dutch oven, add about 1.5 tbls of olive oil. brown meat (i should tell you, i set off all my smoke detectors, put your exhaust fan on:-) and set aside.
  2. in the same pot, add a little more olive oil if needed, saute onion and garlic for about 5-10 minutes being careful not to burn the onion or garlic.  make sure to scrape up all this little brown bits if there are any.
  3. after about 10 minutes, when the onions are turning a golden color add raisins, jam, ketchup, worcestershire, and stout. bring to a low boil and then turn the heat down to a simmer.
  4. to the pot add the browned meat, carrots, stock and herbs. mix, and set to low simmer, cook for about 3-4 hours or until meat is soft (you can break apart with a fork).
  5. here is the kicker, take all of your stew meat and carrots out of the sauce. with a hand blender, give it a whirl. add all your meat and carrots back to the mixture and continue simmering for another half an hour. this is of course optional. it would of been just as good if i did not blend the sauce but it brought all the flavors together and made the sauce nice and smooth, great for mashed potatoes.

the best part of this recipe, it tastes even better the next morning :-)

0saves


If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.