Guinness Beef Stew

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I don’t know if you guys know but, literally, I cook almost all of my blog posts on Sunday. I love to cook, as you know, but I work full time and I try not to work on Shabbat (Saturday). So that does not leave me a lot of time to cook.

The best thing about this past weekend is daylight savings time kicking in. You ask, how does that help me? Well, it stays light later so I can actually take pictures later in the afternoon. In the winter, I cooked on Sunday and many of the pictures were taken at 7am Monday morning before I went into work.

Enough with my logistics. One of the neat things about this journey is looking ahead to see what holidays are coming. All food bloggers try to anticipate the holidays so we can prepare dishes that people still have time to utilize for the holiday. I have made a couple of posts for St. Patty’s Day but this one is all St. Patty’s Day.

I used a full bottle of Guinness. Yum. Allow me to digress. My wife and I were on a cruise more than 11 years ago. I know the exact date still because we flew home on 9/11. It took us 5 days to get home. We are the lucky ones, we got home. One of our fondest memories is sitting in a pub in Ireland, eating steak pies listening to Van Morrison. I get chills as I recall this memory. Both the beauty of this experience and the loss that so many people experienced.

I dressed up my Stew with Swiss Chard and fennel.

Recipe
Guinness Beef Stew:

INGREDIENTS

1/4 cup olive oil
3 -4 pounds beef stew meat
2 spoonfuls of garlic cloves, minced
6 cups beef stock
1 bottle of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
3 bay leaves
2 tablespoons (1/4 stick) butter
10 pounds russet potatoes, quartered
2 onions, sliced and then cut in half
1/2 bag small carrots cut in half
1 bunch of Swiss Chard
2 fennel bulbs roughly chopped
Salt and Pepper
2 tablespoons chopped fresh parsley
2 tbsp butter
2 tbsp flour

Directions:

1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Remove from pan and add garlic and sauté 1 minute. Add the meat back to the pot. Add the beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion, fennel and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3. In a separate pan, melt the butter and add in the flour. Mix fully and then cook for an additional minute.

4 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Add salt and pepper to taste. Add the roux to the stew. Sprinkle with parsley and serve.

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