Hi, Pat McDermott here, enjoying a gorgeous autumn day in New England. One of the best things about this time of year is the way the change in the seasons makes us crave heartier food. The warm weather quinoa, bulghur, and veggie salads that kept us cool in July simply won't do in October. A few years ago, on a chilly autumn day, I found myself in a pub in the North Dublin Village of Howth, one of my favorite places to visit. (Pictured is Howth's East Pier with Ireland's Eye and Lambay Island in the distance.)Sitting before a roaring peat fire with a glass of wine and a bowl of Guinness Beef Stew nearly topped every heavenly experience I've ever known. But the cook wouldn't share the recipe! Undaunted, I strove to recreate the succulent dish after I returned to New Hampshire. Through trial and much error, I came up with a delectable stew on a par with the one I enjoyed in Howth. I'm happy to share the recipe with you here. Sorry I can't offer a roaring peat fire!
PAT'S GUINNESS BEEF STEW
4-5 lbs. beef stew meat, well trimmed
3 Tbs. vegetable oil
4 Tbs. flour
One large onion, chopped
2 lbs. sliced mushrooms
A few cloves of garlic, minced
1 can of beef broth
3 cans of Guinness Stout
2 tsps. Worcestershire sauce
2 tsps. dried thyme
A few bay leaves
Salt and pepper to taste
Heat the oil in a stew pot. Brown the meat, sprinkling with flour as it cooks. Remove meat and set aside. Add chopped onions and cook for a few minutes until soft, then add the mushrooms and sauté until they release their moisture and start to brown, adding minced garlic and sprinkling on any remaining flour. Return meat to the mixture, add the beef broth, Guinness, and remaining ingredients. Stir well and simmer uncovered for about two hours, or until meat is tender and sauce thickens. Serve with mashed potatoes. Serves six to eight hungry people, and leftovers are great.
Hey Pat, I've tried this recipe when you posted it to your blog last year. It has become a family favorite, and perfect on a winter's day. Of course, Guinness being my favorite beer, I'm hard-pressed to tip it in the pot without taking a couple swigs!
ReplyDeletePat, I can't wait to try this recipe! It's a frosty Thanksgiving Sunday morning, and I'm on my way to a huge turkey dinner, but this sounds wonderful. I crank up the Irish tunes and enjoy the preparations as much as I know I'll enjoy the results!
ReplyDeleteHi, Lisa. Great to see you here! Yes, it's time to dust those bottles off and remind everyone they're good for more than drinking. I made that stew last week with a modernized Colcannon. Yummy!
ReplyDeleteHappy Thanksgiving, Cynthia! Nothing like dancing while you cook, right? Have a great day with your family!
ReplyDeleteYUM!! The weather is finally turning cool and clear here and a bowl of beef stew would go down very well. Especially this kind! :)
ReplyDeleteOur family loves beef stew and I'm anxious to try this recipe. It sounds absolutely delicious!
ReplyDeleteThanks so much for sharing.
Best--Adele
I might get divorced if I used three cans of beer, but it sounds wonderful. We live in the mountains and heat our house with a woodstove and pellet stove so sometimes something warm like this to fill the belly sounds like the ticket. I know this is grounds for you possibly slapping me, but what happens if we don't Guinness but what is on hand? I'd hate to deal with an angry leprechaun knocking on my door. :)
ReplyDeleteThis looks wonderful, Pat. I'm glad you were able to replicate it! I am going to have to give this a try. My husband and I love beef stew--kids don't like it, but OH WELL! LOL
ReplyDeleteCheryl
Cheryl, I have made Beef Bourgignon for years. Since I tried the Guinness stew, it's the only beef stew I make. The kids will come around. If not, all the more for you and your husband!
ReplyDeleteMiriam, I have to tell you I tried a bowl of this stew in Killarney, one of our favorite places, last February and ended up leaving it behind. There is Guinness Beef Stew, and then there is Guinness Beef Stew. I'm so glad I tried a wonderful one first.
ReplyDeleteAdele, I think you'll enjoy this one. I am a bona fide carnivore, and I love it!
ReplyDeletePaisley, Paisley. It seems you haven't yet learned the art of "flubbering" your husband. Ah, it will come in time. He won't miss three cans of Guinness, and I suspect whatever is on hand will suffice. There are plenty of Flemish beef stews made with lager beers that are just divine - but they aren't Guinness Beef Stew. As for those leprechauns, give them a bowl of anything, and they'll be happy :-)
ReplyDeletePat, When I married my Wisconsin hubby nearly 42 years ago he proclaimed there was only one beer drinker in the house. :) I don't like the stuff so no problem. Now that he's aged, he hardly drinks anything alcoholic anymore. I did mention your recipe while he was BBQing tonight and he is ready to go buy the Guinness tomorrow. ;) I am not sure, but all the garlic might have won him over....
ReplyDeleteI can't wait to be entertained at the dinner table by a Leprechaun.
Paisley, I'm not a beer drinker, and I really don't care for Guinness, but it's crucial for this recipe. The finished product would satisfy the fussiest Leprechaun, and the amount of garlic is, of course, a matter of personal preference. I'm betting your husband will love it!
ReplyDeleteOkay - I'll let you know the verdict. He did ask which size the can of beer should be. We are assuming it is the regular size.
ReplyDeleteOh, Pat, what a tasty dish you placed before the king! Oops, sorry, I'm getting stories mixed up. This is just the thing for a frosty autumn (or winter--or even early spring) supper! Sitting in a pub before a peat fire with it would complete it perfectly. Why, oh why aren't there any peat bogs here??!
ReplyDelete~Donna
Donna, I found one of those cute little ceramic cottages that burns a lump of Irish peat like incense, but the smoke was quite acrid and made us feel sick. We had to open all the windows and never tried it again. Guess the peat fairies weren't happy in New Hampshire! We'll gladly settle for the stew (and brown soda bread, etc.)for now.
ReplyDeleteI am not a beer drinker, but this sounds like it would be good to try.
ReplyDeleteThanks for posting it!!!
Hey, Pat. Thanks for sharing a taste of Ireland.
ReplyDeleteOh, no, there was something bad to be had in Killarney?! Well, I guess your recipe would spoil anyone. I'll just have to stick to fish and chips when I go back.
ReplyDeleteMiriam, I would go back to Killarney just for the creamy mushroom soup I had at The Laurels last February, peat fire included.
ReplyDeleteDawn and Sarah, you are very welcome.
ReplyDeletePat, you were at The Laurels? Sniff. My favorite pub. That's where I started by first book.
ReplyDeleteOr you could also say I started my first book, if you can type, that is.
ReplyDeleteYes, I was there, and I'd go back in a heartbeat. I recall your story about meeting with friends there and betting who'd be published first. Don't they owe you a drink? :-)
ReplyDeleteNine drinks now. :)
ReplyDelete