xoxo-cooks:

This week, Dave helps me beef things up with his expertise on this delicious Irish stew.
Dave’s Beef & Guinness Stew with Mashed Potatoes
Stew2.5 pounds of sirloin steak, cubed3 medium onions, chopped3 cloves garlic, crushed & chopped (or pressed)4 medium carrots, peeled and chopped3 celery stalks, chopped4 medium parsnips, peeled and chopped2 turnips, peeled and chopped5 tablespoons white flour3 tablespoons butter1 bunch of curly parsley, stems and leaves separated and chopped individually1 sprig rosemary, chopped1 bottle Guinness*2 beef bouillon cubes2 cups water, boilingDash of Worcestershire sauceMashed potatoes15 medium potatoes, peeled and coarsely chopped3 tablespoons butter1/2 cup milk or creamsalts & pepper to season
Toss beef cubes in a bowl with 1 tablespoon oil. Stir in flour, salt, and pepper, and mix until beef is fully coated and doesn’t stick together. Heat oil in a large pot, then brown meat on all sides. Remove from pot and set aside.
Melt butter in pot, then add onions, garlic, and parsley stalks, cover, and cook gently for about 5 minutes. Add beef back in and put on medium heat. Once sizzling, pour in bottle of Guinness. bring to a gentle boil, and add rosemary. Simmer for several minutes to reduce, then add carrots, celery, beef bouillon cubes, and enough boiling water to cover the top of the beef and vegetables. Cover and simmer for 35 minutes.
Add parsnip and turnip into stew, cover, and simmer for 25 more minutes. Stir in Worcestershire sauce and chopped parsley leaves right before serving. Note: If it’s too watery, add some flour or mashed potato while it’s still boiling; if it’s too thick, add water/beer and boil for a few more minutes.
Meanwhile, put potatoes into another pot, cover in boiling water, and let simmer for 20 minutes. Drain water, and if they still seem too damp, put a tea towel in the top of the pot and cover for 5 minutes, off the heat. Mash with fork (or masher), mixing in butter, cream, and salt and pepper to taste.
Serve stew over mashed potatoes.
*You can use any beer or stout. the darker the beer, the richer the stew. Dave prefers Guinness.
Watch on YouTube:

xoxo-cooks:

This week, Dave helps me beef things up with his expertise on this delicious Irish stew.

Dave’s Beef & Guinness Stew with Mashed Potatoes

Stew
2.5 pounds of sirloin steak, cubed
3 medium onions, chopped
3 cloves garlic, crushed & chopped (or pressed)
4 medium carrots, peeled and chopped
3 celery stalks, chopped
4 medium parsnips, peeled and chopped
2 turnips, peeled and chopped
5 tablespoons white flour
3 tablespoons butter
1 bunch of curly parsley, stems and leaves separated and chopped individually
1 sprig rosemary, chopped
1 bottle Guinness*
2 beef bouillon cubes
2 cups water, boiling
Dash of Worcestershire sauce

Mashed potatoes
15 medium potatoes, peeled and coarsely chopped
3 tablespoons butter
1/2 cup milk or cream
salts & pepper to season

Toss beef cubes in a bowl with 1 tablespoon oil. Stir in flour, salt, and pepper, and mix until beef is fully coated and doesn’t stick together. Heat oil in a large pot, then brown meat on all sides. Remove from pot and set aside.

Melt butter in pot, then add onions, garlic, and parsley stalks, cover, and cook gently for about 5 minutes. Add beef back in and put on medium heat. Once sizzling, pour in bottle of Guinness. bring to a gentle boil, and add rosemary. Simmer for several minutes to reduce, then add carrots, celery, beef bouillon cubes, and enough boiling water to cover the top of the beef and vegetables. Cover and simmer for 35 minutes.

Add parsnip and turnip into stew, cover, and simmer for 25 more minutes. Stir in Worcestershire sauce and chopped parsley leaves right before serving. Note: If it’s too watery, add some flour or mashed potato while it’s still boiling; if it’s too thick, add water/beer and boil for a few more minutes.

Meanwhile, put potatoes into another pot, cover in boiling water, and let simmer for 20 minutes. Drain water, and if they still seem too damp, put a tea towel in the top of the pot and cover for 5 minutes, off the heat. Mash with fork (or masher), mixing in butter, cream, and salt and pepper to taste.

Serve stew over mashed potatoes.

*You can use any beer or stout. the darker the beer, the richer the stew. Dave prefers Guinness.

Watch on YouTube:

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