Monday, March 16, 2009

Another St. Pat's recipe, Guinness beef stew

Found this on the livejournal community what a crock. I am having Chris pick up some Guinness tonight for the corned beef, will have to try this one in a few weeks to use up some more Guinness (if he doesn't drink it all).

This beef stew is supposed to be close to one from Dublin at the Guinness brewery, St James Gate.

2 pounds bottom round chuck, cut into bite-size chunks
2 medium Russet potatoes
2 carrots
Half of a large sweet onion
2 teaspoons brown sugar
Flour to coat beef
Salt & pepper to taste
1 bottle of Guinness Extra Stout

1 cup self-rising flour
2 tablespoons butter
1/2 cup milk
Salt & pepper to taste

1. Coat beef chunks in flour and place in a large crock pot.
2. Chop vegetables into smaller chunks and add to crock.
3. Combine Guinness and brown sugar, then pour over beef and vegetables.
4. Cook on Low for about 6 hours.
5. Towards the end of cooking time, combine dumpling ingredients to form a soft (not sticky) dough. May need to adjust milk and/or flour amounts.
6. Form dough into small (approx 1 oz) balls and add to stew.
7. Cook on High for 30 minutes.

No comments:

Post a Comment