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Guinness Beef Stew

March 4, 2013 in Food, recipe by traveleatlove | 6 comments

Spring definitely feels like it’s on its way here in Boston! We had the windows open for much of the weekend, and it was lovely to feel fresh breezes blowing through the windows. I love the change of seasons and the hope that March brings just as much as I love St. Patrick’s Day and my birthday season. Chilly nights still call for warm comfort food, and Sunday dinner was a delicious Guinness beef stew that I put together  without a recipe.

Guinness

Ingredients:

1,14.9 ounce can of Guinness

1 pound of stew beef

1 cup of beef stock

3 cups chopped red potatoes

2 cups baby carrots

2 cups butternut squash

2 cups peas and pearl onions

3 tablespoons tomato paste

3 tablespoons flour

3 tablespoons butter

garlic powder, black pepper, parsley, and sea salt to taste

stew beef in Guinness

I started by marinating the stew beef in Guinness, garlic powder, black pepper, sea salt, and parsley. It smelled so good! While the beef marinated, I prepped the veggies, saving time and money by using frozen peas and butternut squash.

When I was ready to get this all-day recipe going, I started by removing the beef from the Guinness marinade and dusting it with flour. I added the beef to an already-browning roux and cooked the beef on all sides until browned. Then I poured in the Guinness marinade and scraped up all of the beef bits from the bottom of the pan. I layered the veggies in, poured in beef stock, and added the tomato paste, stirred, and cooked on very low for five hours.

red potatoes

butternut squash

peas and onions

The result was a rich, flavorful, filling dinner that went perfectly with my favorite brown bread. The Guinness base of the stew added so much depth; this is definitely a Sunday dinner winner and a great option for St. Patrick’s Day.

Guinness Beef Stew

I can’t believe it’s Monday already. I’m a little overwhelmed already by my workload for the week but excited because my fantastic father-in-law arrives from Ireland on Wednesday. We’re having a party for him Friday night, and I can’t wait to be with family and friends to celebrate him.

What are you looking forward to this week?

Tags: beef, Food, Guinness, Guinness beef stew, Ireland, St. Patrick's Day

Beef Stir Fry

September 29, 2011 in recipe by traveleatlove | 9 comments

Howdy! How’s your week going so far? My work load has stabilized so it’s at the point where I have enough but I am not completely frazzled, and for once in my life, I am actually enjoying that. I have been taking advantage of my flexible schedule to squeeze grocery shopping and running in mid-day, and overall I have been just enjoying work and feeling good. That’s more than I can say for the two weeks prior, however, when the below beef stir fry was made.

There were a few weeks where things were absolutely go-go-go from 7 am to 10 pm. I secretly love being on the move mentally like that, but it killed my appetite and made me stop caring about food. What’s a blogger to do when cereal will suffice for dinner, but there is food that needs to be made? Make food for the man of the house, that’s what!

My mom always really hooks me up when I visit, filling my car with coolers and bags and all sorts of goodies. I found some stir fry beef, peppers, and onions in my haul, and I decided to make my husband a healthy beef stir fry that was quick to make, not interrupting my workflow and productivity.

I love dishes like this because they can be made with whatever you have. Here’s what our stir fry entailed:

 

Ingredients

1 package of stir fry beef

2 tablespoons of tomato paste

1/2 cup red wine (I used a 2006 Fitch Mountain Cabernet Sauvignon from the Alexander Valley, where I am going in just over a month, yipeeeee!)

2 cloves garlic, finely chopped

4 cups chopped bell peppers and onions

stir fry beef

yellow bell pepper

The stir fry was just a matter of chopping veggies and sautéing them with the meat in a bit of olive oil. I did want to do something flavorful, so that’s where I put on my thinking cap.

peppers and onions

Beef and red wine love each other, do they not? And I love this Fitch Mountain Cab. I spared about a cup for hubby’s dinner. Winking smile

Fitch Mountain

Once the beef was cooked almost all the way, I added the garlic, tomato paste, and wine and let it all simmer. Does that make it no longer a stir fry? I don’t know if that changes the name, all I know is that it smelled a-mazing. And he loved it for dinner and lunch the next day, so my job was done.

beef stir fry

How do you adjust your eating habits when your schedule gets crazy?

Tags: beef, dinner, Food, healthy, vegetables

Guinness Beef Stew

March 14, 2011 in Uncategorized by traveleatlove | 15 comments

Tis the season, isn’t it? We really don’t do much to celebrate St. Patrick’s Day, but I thought I would cook up a few Irish-inspired meals this week. Did anyone catch Bobby Flay’s Ireland special on Food Network on Saturday? I thought it was a little painful to watch, personally. I could have done better.

Sundays are perfect for slow-cooking meals for the week, and so I spent much of yesterday cooking a Guinness Beef Stew, with some 100% Irish daffodils to brighten the room.

Irish daffodils

The most important ingredient in Guinness beef stew is, of course, the Guinness. One 11 ounce bottle went into this stew, and while bottled Guinness would normally horrify my husband, this was actually pretty good.

Guinness draught

Before getting started on the stew, I gathered the rest of the ingredients.

A bag of peeled pearl onions

pearl onions

10 small potatoes, cut into eighths

potatoes

About 24 ounces of organic beef broth

organic beef broth

A few teaspoons of Kerrygold butter for the roux

Kerrygold Irish Butter

Eight carrots, chopped into pieces, as close to the same size as the potatoes as possible

carrots

And of course, all natural stew beef

stew beef

I started with a roux of butter and flour, waiting until I could smell that lovely brown butter aroma made when the flour starts to cook.

roux

And then I just started adding all of the ingredients, pouring the Guinness in last. I seasoned with a grind of salt, two grinds of pepper, a dash of garlic powder and a dash of crushed red pepper.

Guinness beef stew

The stew cooked for four hours. This is actually key when it comes to using stew meat because it is tougher and really breaks down over the course of several hours on low heat.

Guinness beef stew

While the stew cooked, I did Jillian Michael’s Yoga Meltdown. I am not a Jillian Michaels fan at all, and I sometimes get bored with yoga, but I actually really liked this workout. It was fast-paced and I could feel the burn while working out. I can’t wait to do it again!

Guinness beef stew

While I don’t eat beef, I did, of course try the stew a few times while cooking. It was pretty amazing how different it tasted as it cooked along, the flavors getting richer and more complex with each hour. And the meat definitely started to fall apart. Most importantly, my husband loved it, and he has tons of leftovers for lunch. I may freeze a couple of servings for later as well.

In case you missed it this weekend, I started compiling all of my recipes in one place. Check it out if you get the chance!

Are you planning on doing anything or cooking anything special for St. Patrick’s Day?

Tags: beef, carrots, cooking, dinner, Food, Guinness, Guinness beef stew, potatoes, recipe, soup, stew

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