Guinness Stew
I’ve got a pantry full to the brim with Guinness that’s just begging to be cooked with. So what better to make with this malted gold than Guinness Stew? (Nothing. The answer is nothing.)
When first glancing at the recipe I was slightly apprehensive about the use of prunes. In the States, the incorporation of dried plums into our diets is usually infrequent and unwelcome. Well, I have climbed that shriveled, fibrous mountain to tell you that I have tasted and it is good! The prunes make a precise pairing with the Guinness and balance out the savory elements of the meat and root vegetables. So do yourself a favor - don’t eliminate the prunes. And get some crusty brown bread for dippin’ while you’re at it!
Recycled History: Stout
Friends, I’m about to tell you something that may shock you as much as it did me. Stout is really just strong porter. I KNOW, RIGHT?! During the Industrial Revolution in the UK, brown malt became the favored malt among brewers due to its affordability. In conjunction with this use of this darker malt the public also started to desire beer that was aged longer, and therefore became a stronger porter. Patrons started ordering “stout porter’ in bars when requesting this strong porter. In due time this was shortened to “stout”.
Stout has been touted for centuries in the UK for its health properties. In Ireland, pregnant women were once recommended to drink a glass of Guinness every day to strengthen themselves and their baby. In fact, a University of Wisconsin study showed that Guinness might help reduce the risk of heart attacks and blood clots because it contains the same types of antioxidants found in red wine. It was also once prescribed to post-op patients because of its high iron content! (Note: Peckish & Parched is not a health blog and should not be used for medical advice no matter HOW GOOD my research and writing is.)
Guinness Stew
Eat While: Having a beach day
Pairings: Glass of Merlot or Coca-Cola with plenty of ice
Dedicated Time: 3 hours
Components:
1 Tablespoon vegetable oil
1 lb chuck steak, cut into 1/2-inch cubes
1/2 yellow onion, chopped
1 Tablespoon all-purpose flour
7 oz chicken broth
1/4 c Guinness**
1 Tablespoon tomato paste
1/8 c chopped prunes
1/2 teaspoon ground sage
Juice of 1/2 lemon
Salt and ground pepper, to taste
1 Tablespoon dark brown sugar
3 gold potatoes, peeled and chopped
1 carrot, peeled and chopped
1/8 c fresh parsley, chopped
Heat the oil over high heat in a heavy pot, add the meat, searing on both sides over high heat until crusty brown (~4 min) and transfer to a bowl. Add another tablespoon of oil (if needed) and add the onion. Cook over medium-low until softened, scraping up the fond (browned bits on the bottom of pot) with a wooden spoon.
Add flour to the pot and stir until combined. Pour in the broth and Guinness and cook over medium-high until thickened and bubbling. Add the seared meat to pot along with tomato paste, prunes, sage, lemon juice, salt, and pepper. Bring mixture to a simmer and cook for ~1 hr 15 min.
Add brown sugar, potatoes, carrots, and parsley to pot.. Continue to simmer for ~1 hour, stirring occasionally and adding more broth or water if stew is drying out.
* 3-4 servings
** If you don’t have Guinness on hand, you can replace with Coca-Cola. Just be sure to omit the brown sugar!