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Guinness
Stew
The
addition of prunes to this dish adds sweetness and balances
the distinctive bitterness of the Guinness. They can be removed
before serving.
Heat 1 tbsp olive oil in a pan and saute onions
on med heat until pale golden (about 5-7 min.) Add garlic,
cook 1 minute longer. Remove from pan and drain on an absorbent
paper towel.
Heat the remaining oil in a larger pan, add meat and
cook quickly on med-high heat to brown on all sides. Reduce
heat, stir in flour until all meat is coated.
Blend through stock to form a thick, smooth sauce. Add Guinness
and stir until the mixture begins to simmer.
Add onions and
garlic, carrots, herbs and pepper, stir until combined.
Simmer gently, unvcovered for 1 1/2 hours to allow sauce to
reduce and thicken, stirring occasionally to prevent sticking.
If using prunes, add to pan in the final 30 minutes of cooking.
Serve garnished with the chopped parsley.
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Ingredients
2
lb. rump steak, cut into 1" cubes
2 1/2 tablespoons olive oil
2 large brown onions - chopped
2 cloves garlic - crushed
1/4 cup all-purpose flour
1 C. Beef stock
12-oz Guinness
2 large carrots - sliced
2 bay leaves
1/2 tsp thyme
black pepper - freshly ground
1/2 cup prunes - halved and pitted, optional
chopped parsley - for ganish
Shamrocks
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