First, here are the links if you're looking for the info on finding healthy meat or on the refined coconut oil with no flavor.
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
Ingredients
- 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
Instructions
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?
I want to see it! Tag @KitchenKop on Instagram and hashtag it #KitchenKopRecipes OR share anything you know I’ll love by tagging @KitchenKop and hashtag #KitchenKop -- see you over there!
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.
The spouses who are FULLY invested in familial success are ~the best~! You just can’t beat that type of whole and complete support! <3
Kel- First off, I have to start by saying I don’t like stew; I don’t know why, really, because I love all the components of stew, but never liked all the flavors together when they were in stew. But every year like clock work when the evenings get chilly, John will always bring up stew, and I will always think to myself, “Just super! I have to make a time involved dinner that I won’t even enjoy.”
But then I remembered you had this recipe and I decided to give it a try, AND I AM SO GLAD I DID!! I now like stew!!! This recipe is beyond delicious! Because it’s just the two of us, we had stew the night I made it and then I froze 2 more portions to eat later, and I swear the longer the stew sat in the freezer, the yummier it became! So much so, that I was using my sourdough bread to mop up every last drop. John crowned me an official stew lover when he saw me doing that!!
Next time I’m doubling the recipe and freezing a bunch more. This recipe is a keeper!! 🙂
Well THAT was a fun comment to read on an old post, thanks for sharing Sus!!
Kel
I could live off of soups and stews during the winter. Thanks for sharing!
My husband loves Guinness, so I will be adding this to my list of must try recipes. I will probably substitute venison for beef though since we have a freezer full of it!
Toni
Hi Sue!
You’re making me hungry, I’ll have to ask Kent to make this again!
Kel
I made this stew a day ahead of my parents coming to visit. I don’t know if I have ever cooked with red wine, let alone Guiness. What a fantastic smell this broth produced! I felt like our house was transformed into a fancy restaurant!! The stew doesn’t get thick like I am used to, but a bit of cornstarch or arrowroot powder mixed with 1-2 Tbsp. of water, beef broth, wine, or Guiness, should do it. Also, my veggies began to stick to my pan, so I scraped the bottom, added them to the stew like it says, and then deglazed the pan with some stew broth. Thanks, Kelly!
Sue E.