Guinness Beef Stew
Guinness Beef Stew Recipe. Check out that picture. This stew is good. You'll take a bite and think you were Irish in a previous life.
|standing rump roast||2 lbs||fat removed and sliced into 1/2 inch cubes|
|all-purpose flour||1/4 cup|
|beef broth||2 cups|
|Guinness beer||1 cup|
|carrot||2||peeled and sliced|
|prune||1/2 cup||pitted and sliced in half|
|salt||1/4 tsp||to taste|
|black pepper||1/4 tsp|
|Italian parsley||2 Tbsps||chopped|
- Place half the oil in a stock pot. Place the other half in a sauté pan. Place both over medium high heat.
- Add the onions to the sauté pan and sauté until translucent. Add the garlic and cook for an additional minute. Remove from the heat.
- Add the meat to the stock pot and brown on all sides. Reduce the heat and stir in the flour. Make sure every cube of meat is coated with the flour.
- Stir in the beef broth and Guinness beer.
- Add the sautéed onions and garlic, carrots, bay leaf, thyme, and prunes.
- Bring to a boil and lower to a simmer.
- Simmer uncovered for 1 1/2 hours stirring occassionally to prevent a film forming on top of the stew.
- Season with salt and black pepper to taste. Garnish with chopped parsley and serve.
If you really want to go old school and add a bit of flavor to the stew. Remove the fat from the rump roast and chop. Place the chopped fat in the stock pot and place over medium heat. Cook for about 10 minutes. The fat will produce drippings that can be used instead of the oil.