When I finished my adventure to the top of the Cliffs of Moher, I met my friends at a local pub that was famous for Guinness Stew. It was amazing, either because I was starving or because it truly was the best Guinness Stew. I memorized the flavors and when I came back to America, I recreated the stew. Enjoy this hearty stew!
1 lb Lean Beef
1 teaspoon Hungarian Paprika
2 tablespoons Olive Oil
2 tablespoons Flour
4 White Potatoes
1 clove Garlic
2 Bottles Guinness Stout Beer
32 ounces Beef Broth
Salt & Pepper to taste
- Trim the meat of any fat or gristle, cut into cubes of 1 inches. Toss them in a bowl with 1 tablespoon organic olive oil. Season the flour with salt, freshly ground pepper and 1 teaspoon of Hungarian paprika. Toss the meat in the mixture.
- Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides.
- Chop up the onions, garlic, carrots and potatoes. Add to pan and cook gently for about 5 minutes.
- Transfer the contents of the pan to a soup pot or crock pot. Add beef broth and Guinness Beer.
- Cover with the lid and simmer very gently until the meat is tender — 2 to 3 hours. The stew may be cooked on top of the stove or in a crock pot.
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