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Beef & Guinness Stew Recipe Video
|Organic beef||2 Pound, chopped into cubes|
|Flour||1 Cup (16 tbs) (For coating the beef)|
|Salt & pepper||To Taste (For coating the beef)|
|Oil||2 Tablespoon (For frying)|
|Shallots||2 Tablespoon, chopped|
|Garlic||1 Tablespoon, minced|
|Guinness||1 Cup (16 tbs)|
|Herbs||1 Tablespoon (Combination of Rosemary, Thyme and Bay leaves)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Orange zest||1 Dash|
|Carrots||1 Medium, cut into chunk pieces|
|Pearl onions||1⁄2 Cup (8 tbs), chopped|
|Parsnips||1⁄2 Cup (8 tbs), chopped|
|Potatoes||1 Medium, cut into chunk pieces|
Calories 709 Calories from Fat 330
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 13.2 g65.8%
Trans Fat 1.7 g
Cholesterol 140.6 mg
Sodium 311.5 mg13%
Total Carbohydrates 42 g13.9%
Dietary Fiber 3.1 g12.5%
Sugars 4.1 g
Protein 50 g99.2%
Vitamin A 52.8% Vitamin C 23.8%
Calcium 6.2% Iron 37.1%
*Based on a 2000 Calorie diet
1. Dredge the beef pieces in flour and some salt and pepper.
1. In a pan heated with oil, brown the dredged beef pieces and set it aside.
2. In the same pan, saute some shallots and minced garlic. Deglaze the pan by adding Guinness to it. Add the beef and the rest of the Guinness, the herbs, beef stock and a strip of orange zest. Cover and cook on low heat for about 2 and half hours until the beef is tender. You can also cook it in a Dutch oven at about 300 F for the same amount of time or in a crock pot.
3. After 2 and half hours add the carrots, parsnips, pearl onions, potatoes and cook till all the vegetables are done. Season it with some salt and pepper.
4. Serve warm.