About
"Laughter is brightest in the place where the food is." - Irish Proverb
Guinness stew, also known as Irish stew, is a hearty and flavorful dish that is deeply rooted in Irish culinary tradition. It's a slow-cooked stew that typically includes tender chunks of meat, such as beef or lamb, along with root vegetables, all simmered in a rich broth, often featuring Guinness stout as a key ingredient. The dish is a comforting and iconic representation of Irish comfort food.
Irish stew has a long history in Ireland, dating back centuries. Its origins are closely tied to the agricultural practices and ingredients available in the region. Traditionally, Irish stew was a simple dish made by shepherds and rural communities using basic ingredients found on farms, such as potatoes, onions, and cheaper cuts of meat like lamb or mutton.
Over time, variations of Irish stew emerged depending on the region and the ingredients available.
The concept of using stout in the stew, like Guinness, is a more recent development that adds a depth of flavor and richness to the dish. Guinness, being a well-known Irish stout, became a popular addition to the stew, giving it a unique and distinct taste.
The slow-cooking method is an essential aspect of the stew's preparation. Stewing the ingredients over low heat for an extended period allows the flavors to meld, the meat to become tender, and the ingredients to develop a rich and satisfying taste.
Irish stew holds cultural significance in Ireland as a symbol of comfort, sustenance, and communal dining. It's often associated with family gatherings, celebrations, and holidays, and it reflects the values of resourcefulness and making the most of locally available ingredients.
Today, Guinness stew remains a beloved dish both in Ireland and among those who appreciate its hearty flavors and cultural significance. While traditional recipes may vary slightly, the core components of meat, root vegetables, and a rich broth enriched with Guinness stout continue to be hallmarks of this iconic Irish comfort food.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
INGREDIENTS
2 pounds stewing beef or lamb (such as chuck or round), cut into chunks, bone in works great
2 tablespoons oil
1 tablespoon of butter
1 large onions, chopped
2-3 cloves garlic, minced
3 large carrots, peeled and sliced
2 large potatoes, peeled and chopped
1 celery root, cut into pieces
a handful of thick sliced cabbage
2 tablespoons all-purpose flour
1 bottle (12 oz) Guinness stout or other stout beer
2 cups beef broth
2 tablespoon tomato paste
1 teaspoon dried thyme
bay leaves
Salt and pepper to taste
Chopped fresh parsley for garnish

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Instructions
A hearty, dark and rich stew filled with root vegetables from the old country.
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Brown the Meat:
In a large, heavy pot, heat the oil over medium-high heat.
Add the chunks of meat and cook until browned on all sides. Remove the beef and set it aside.
Sauté the Vegetables:
In the same pot, add the chopped onions and sauté until they begin to soften.
Add the minced garlic and sauté for about a minute until fragrant.
Add your tomato paste
Add Flour and Deglaze:
Sprinkle the flour over the sautéed vegetables and stir to coat them evenly. Cook for a minute to cook off the raw flour taste.
Pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom.
Simmer the Stew:
Return the browned beef to the pot.
Add the beef broth, bay leaf and dried thyme
Season with salt and pepper to taste.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the beef is tender.
After 1 hour, add in your celery root, cabbage, potatoes and carrots
Serve:
Taste and adjust the seasoning if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley.
Serve with crusty bread or Irish soda bread.