Three years. It's been three years since I got brave enough to start writing for the whole world to see.
I've been looking back at some posts and wondered - "ugh, what was I thinking!", or - "good grief I wish those pictures were better".
Three years, 152 posts, tons of recipes under my belt. Some good, some bad, some out of this world.
I don't know if you remember, but on March 19th, 2011, I posted about Irish Lamb Stew. There were no pictures, I had serious verbal diarrhea, and I had no clue about what I wanted to do with this blog.
So to celebrate three years, I figured I'd do a stew again, same but different.
Today's recipe comes from Tracey at Tracey's Culinary Adventures.
In the grand scheme of things - it doesn't have a lot of ingredients - but it takes time. So it's a Sunday recipe if you're working.
In a large dutch oven (this one is 5 quarts and was graciously provided by my sister-in-law), heat the oil over medium-high heat, then add the onions and cook them until they're golden brown.
Then add the tomato paste and garlic.
This is really the part where you'd add the flour - but I kind of forgot - so you make sure you add it here. Add the chicken broth,
And the Guinness.
Add in the thyme and the brown sugar and whisk together to scrape up any bits that are stuck to the bottom of the pot.
Bring to a simmer and cook for a few minutes, then add the beef.
I'll never figure out how to make raw meat look appetizing.
Bring the pot back to a simmer, then put the pot in the oven and cook uncovered for 90 minutes.
Then add the potatoes and carrots and return the pot to the oven. Cook for an additional 60 minutes, until the vegetables and meat are fork tender.
Very lastly, add in the remaining Guinness and the fresh parsley. Stir to combine and serve.
With soda bread!
This came out really, really good.
Even though I missed the flour step and didn't salt and pepper the meat before adding it.
It's hearty and filling without being rich, the meat was tender and fall apart perfect.
This version of Guinness stew I really loved.
And just so you know - it made a TON. I fed 5 grown-ups, one 4-year old and had lunch for two days from this one pot!.
That's A LOT.
So here's to 3 years of blogging fun. Thank you for letting me into your homes and kitchens - I can't wait to see you here in another three!
xoxo - Heather, The Cane Girl
Guinness Beef Stew
3 Tablespoons vegetable oil
2 yellow onions, finely chopped
1 Tablespoon tomato paste
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught, divided (don't use Guinness Extra Stout in this recipe - it's too bitter)
1 1/2 Tablespoons dark brown sugar
1 teaspoon minced fresh thyme
3 1/2 to 4 pounds beef stew meat (or beef chuck roast cut into 1 1/2 inch pieces)
1 1/2 pounds Yukon Gold potatoes, unpeeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 Tablespoons minced fresh parsley
- Preheat oven to 325 degrees F, with the rack in the lower third of the oven.
- Set a large Dutch oven on the stovetop over medium-high heat.
- Add the oil and heat until it starts to shimmer. Add the chopped onion and cook, stirring constantly, until the onions are golden brown - about 8 to 10 minutes.
- Whisk in the tomato paste and garlic and cook for about 2 minutes.
- Add the flour and cook for about 1 minutes, stirring constantly.
- Stir in the chicken broth, 3/4 cup of Guinness, brown sugar, and the minced thyme, scraping the bottom of the pot to get up any bits that are stuck to the bottom.
- Bring the broth mixture to a boil and cook for a few minutes until slightly thickened.
- Season the beef with salt and pepper and add to the pot. Bring the mixture back to a simmer, then put the pot, uncovered, into the preheated oven.
- Cook for 90 minutes, stirring halfway through cook time.
- After 90 minutes, add in the potatoes and carrots, stir to combine and return the pot to the oven.
- Cook for an additional 60 to 90 minutes, stirring every 30 minutes, until the vegetables and meat are fork-tender.
- Remove the pot from the oven and add the remaining Guinness and the fresh parsley.
- Season with salt and pepper as desired.
Source: Tracey's Culinary Adventures