Celebrate St. Paddy’s Day with a very Irish stew – AgriNews


There are a few things more comforting than melting beef stew in your mouth. The world is full of regional variations.

In France there is Boeuf a la bourguignonne. There is goulash in Hungary. In Ireland there is a Guinness beef stew.

What distinguishes Irish stew is the addition of a strong beer, namely Guinness.

Produced in Dublin since 1759, when we think of Guinness, we think of Ireland. In this stew, the alcohol evaporates, leaving a rich and rich flavor that complements the juicy beef, hearty potatoes and sweet carrots.

When choosing beef for this or any stew, do not buy pre-cut meat labeled “stewed beef”. You pay a premium for having someone slice your food. Also, you have little control over which piece of meat you get.

Don’t waste tender slicing on stew that will simmer over low and low heat because lean meat will prepare to the point of drying.

Choose a tighter cut with more connective tissue, collagen and fat, such as a core, short sternum or point incision. These slices become tender, juicy and fragrant when slowly simmered in a liquid, giving the stew a velvety taste in the mouth.

When organizing your St. Patrick’s Day meeting, take the example of a classic Irish pub and serve large mugs of stew with sparkling bread spread with butter and a pint of beer. If you have leftovers, they will freeze perfectly.

Erin go Bragg!

Guinness beef stew

Portions: 12


4 slices of bacon – cut

2 to 3 pounds of stewed beef

1/4 cup universal flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

Vegetable oil

2 medium yellow onions, chopped

1 can of tomato paste (6 ounces).

1 bottle (11.2 oz) Guinness Extra Stout

1 can (14.5 ounces or 1 1/2 cups) beef broth

2 tablespoons Worcestershire sauce

1 pound carrots, peeled and chopped

3 pounds of Yukon Gold potatoes, chopped

2 cups water

1 1/2 cups peas

The procedure

Prepare the meat by cutting the bacon and cutting the beef into large chunks. Chop all the vegetables. In a large soup or Dutch oven over medium heat, cook the bacon until crispy, remove with a skimmer and set aside, leaving the drops in the pan.

Meanwhile, in a bowl, mix the flour, garlic, salt and pepper and toss the beef cubes to cover. When working in batches, be careful not to overfill the pan, brown the beef in the bacon on all sides. When the pan is dry, add the oil. Postpone.

By this time you will have beautiful brown pieces at the bottom of the pan. Don’t burn it. Reduce the heat to a minimum.

Add the onion, stirring often, adding oil if necessary until it just becomes soft. Add the tomato paste, mix with the onion to cover evenly.

Add Guinness and bring to a boil, scraping off the browned pieces, deglazing the bottom of the pan. Add beef broth and Worcestershire. Boil for 2 minutes.

Return the bacon and beef to the pan along with the carrots and potatoes. Add water and stir to combine.

At this point you can throw everything in the multicooker if you want. Cook on low for 6 to 8 hours or on high for 3-4 hours.

To continue cooking on the stove, bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally. In the last 10 minutes add the peas. Add salt and pepper to taste.

Celebrate St. Paddy’s Day with a very Irish stew – AgriNews

Source link Celebrate St. Paddy’s Day with a very Irish stew – AgriNews