Creative Catering
Guinness Irish Stew
1 1/2 stew beef - cut in cubes
2 tbsp olive oil
2 cloves garlic - crushed
2 cups onions - chopped
1/4 cup flour
1 1/2 cups of beef broth
12 oz Guinness Extra Stout
3 large carrots - sliced
2 cups diced potatoes
2 bay leaves
1 tbsp creole seasoning
1/4 tsp black pepper
3/4 cup prunes - pitted
2 tbsp parsley - for garnish
In a large pot, on medium high heat, heat 1 tablespoon of the oil and saute the onions for 3-4 minutes. Add garlic and cook for another 30 seconds. Remove them from the pot and add the remaining 1 tablespoon of oil to the pan. Quickly sear the meat on all sides in several small batches. Return all the seared meat to the pan. Reduce heat, stir in the flour until all the meat is coated. Add beef broth and the guinness and stir until mixture comes to a simmer. Add onions, garlic, carrots, potatoes, bay leaves, creole seasoning and ground pepper to the pot. Stir. Simmer gently for 1 hour, stirring occasionally. Cook the stew uncovered so that the gravy will thicken. Chop the prunes and add them to the pot. Continue cooking for 1/2 hour. The gravy will develop a glossy finish. Remove bay leaf. Add salt and pepper to taste. Serve with boiled potatoes. Garnish with chopped parsley.
