If you're a beer fan, you'll already know this particular Irish recipe: Guinness stew . Prepared with browned meat, cooked and then stewed in Dublin beer, the stew is a second course with a full and rounded flavour, to be enjoyed during the period of St. Patrick .
In Ireland, this dish is typically accompanied by mashed potatoes seasoned with pepper, salt, and oil. In Italy, you can also serve it with mashed potatoes or chips. But don't tell the Irish.
Preparation: 20 minutes
Cooking time: 160 min
Cost: medium
Ingredients for 4 people:
- 1 kg of beef
- 330 ml of Guinness beer
- 180g of carrots
- 50 g of 00 flour
- 40 g of tomato paste
- 4 tablespoons of extra virgin olive oil
- 3 sprigs of thyme
- 2 onions
- 1 clove of garlic
- Salt, pepper, parsley and paprika to taste
Preparation of Guinness stew:
- Slice the meat, removing the fatty parts. Then dice it.
- Peel and slice the onions. Do the same with the carrots, which should be cut into rounds.
- Place the meat in a bowl with two tablespoons of oil.
- Stir until the meat has absorbed all the oil.
- Meanwhile, in a second bowl, combine the flour, salt, and spices.
- Add the flour to the bowl with the meat and mix everything together.
- Heat some oil in a Mamù pan and then add the meat. Brown it for at least 15 minutes over high heat. Remember to turn it occasionally.
- In another bowl, soften the tomato with hot water.
- Crush the garlic and add it to the onion: pour everything into the pan.
- After a while, add the tomato and mix everything well for at least five minutes.
- Now it's time to transfer the stew in a Mamù saucepan, while in the low one – without the meat – you have to add the Guinness beer.
- Leave it on the heat for a couple of minutes and then add it to the saucepan with the rest of the stew.
- Now you can add the carrots and thyme leaves.
- Cover with a lid and cook over low heat for about an hour and a half. Remember to check and stir occasionally.
- When the meat seems soft, the stew is ready.
Enjoy your meal!
