I thought some of you might be wondering what kind of meals we eat around here. They are all pretty typical, only with healthier ingredients. So now and then I'll do a quick post to let you know what we had for dinner and how I change recipes to make them more nutritious. Please leave a comment below to let me know if this topic bores you to death, or if you like the idea!
I can't stand Guinness, but love it in recipes!
Tonight Kent made this great Guinness Irish stew. He loves Guinness beer and our friend, Joe, made a similar recipe last weekend, so Kent wanted to try it. (Guinness barbecue ribs are great too!) I made homemade rolls, we peeled some oranges, and that was it, along with a glass of raw milk. The house smelled great, and everyone couldn't wait to dig in. The kids all ate it too, and I mean they really liked it – plates were clean and some had 2 helpings.
Guinness Irish Stew
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 teaspoons of salt (more to taste)
- 1/4 cup of this no-flavor coconut oil, or lard, or beef tallow, or ghee
- 6 large garlic cloves, minced
- 4 cups beef stock or broth. (I now know how quick and simple pressure cooker brothis so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thymeWorcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
Did you make a real food recipe?
Recipe inspiration credit
Let me know if you try it!
More you might like:
- 2 more Guinness recipes: Guinness barbecued ribs & Guinness barbecued beef sandwiches…Mmmmm
- Easy Meatless/Vegetarian/Lenten meal ideas
- Eating healthy, without sacrifices!
- Kelly's popcorn with coconut oil
- Health & Nutrition not high on the priority list right now?
- Cod liver oil: answers to common questions
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.