One of the most popular recipes in Irish pubs is the famous beef stew with Guinness beer, which is the jewel of Ireland by far (the stew too, but especially the beer).
INGREDIENTS (4 people)
- 500 grams (1.1 lbs) cubed beef (for stewing or braising)
- 1 medium onion
- 1 large carrot
- 1 large celery
- 1 cup (200 ml) Guinness stout
- 1 liter of meat broth
- fresh thyme
- fresh rosemary
- Salt
- Black pepper
- Oil
* Parsnips are often included in the vegetables in Ireland. Parsnips are very similar in shape to carrots but whitish in color and much sweeter in taste. It occurs in winter and until the arrival of the potato in Europe, it did its job. It can be eaten raw or cooked, just like carrots.
We cut all the vegetables (celery, carrot, onion and parsnip, if you want to put it) into small cubes. We reserve it.
Pour a jet of oil into a saucepan and brown the meat, previously seasoned. When it is golden, add the vegetables and cook over low heat until softened, stirring occasionally.
When the vegetables have softened, pour the cup of beer and deglaze the bottom of the pan.
Let it cook until half the liquid evaporates.
Then add the meat broth, the fresh sprigs of thyme and rosemary, and let it cook over low heat for an hour and a half. Shortly before finishing we rectify salt and pepper.
It is usually served with cooked vegetables, preferably whole, such as carrots or potatoes. It is often sprinkled with another bit of rosemary and thyme.
The beer gives it a very special flavor. Remember that even if you don't find or have the Guinness brand, it must at least be black beer to make a very dark broth.