On our adventures over the summer, we were able to visit the Guinness factory in Dublin. The nice wee waiter at the restaurant was kind to share a recipe for Guinness Stew with me. Enjoy with a lovely pint and a side of champ (creamed mashed potato’s and spring onion) and peas or shaved sprouts!
- Cut meat into 2-inch cubes and toss in a bowl with 1 tablespoon of oil to coat
- Season the flour with salt, freshly ground pepper and a bit of cayenne. Toss in the meat.
- Heat oil in a skillet on high. Brown the meat. Add the onions, garlic, mushrooms and tomato paste to the pan, cover, and cook on simmer for about 5 minutes.
- Transfer the contents to a casserole dish. Pour some Guinness into the pan to deglaze then pour over meat along with the remaining Guinness..
- Add the carrots and the thyme, cover and simmer for 2 to 3 hours..
- Serve with champ and peas
- 2 pounds potatoes, peeled, cut into 1-inch pieces
- 1/2 cup whipping cream
- 1/2 stick butter
- 1 bunch green onions, sliced (about 1 1/3 cups)
Cook potatoes in pot of boiling salted water until very tender, Meanwhile, bring cream and butter to simmer in saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let rest. Drain potatoes and return to same pot and mash. Add cream mixture and stir until blended. Season to taste.