GUINNESS Stew: factory recipe

Don’t let the tired stereotype keep you from trying this. It’s NOT just for St. Patrick’s Day!

To some “Guinness” is the black Irish Stout that you can cut with a fork, but to others they enjoy the full flavor. The last 12 years of knowing my husband, he has talked about how much better the beer was, “fresh” at the Guinness Factory in Ireland. You see, before me- he played hockey in Scotland for a while & traveled the area. He even brought back a load of “Edinburgh Crystal” never knowing who the “wife” was he bought it for. It’s beautiful, though living in a cabin on the lake, we have never used “crystal” -but it’s in my antique china cabinet, waiting for that special day… or at the very least, to remind me of his thoughtfulness even before he knew me. (Now, if you’re thinking it was for someone else he knew at the time… Hahaa, I have thought it and teased it as well… and that’s ok too). He has bragged and bragged about this “Guinness Stew” they make there at this Irish Factory. Well… well…

I FOUND IT!!!

Yes, there is already video of the guys from Guinness making this and of course I will give you the link. 

file://localhost/Users/macuser/Desktop/www.guinnessstorehouse.com:en:cooking.aspx.webloc

I am awful for not using exact measurements, but here is theirs I tripled it and made a HUGE pot.

Serves 4-6

• 200ml of GUINNESS® Foreign Extra Stout
• 400g stewing diced beef
• 1 medium onion – diced
• 1 large carrot – diced
• 1 large celery – diced
• 1 large parsnip – diced
• 1 Litre of thick beef stock
• Sprigs of fresh thyme and rosemary
• Champ potato (creamed mash potato and spring onion)

Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS®
and reduce by half. Add the beef stock and herbs and simmer very slowly for between a couple of hours. Serve with the champ potato and honey roast carrot and parsnip.

Tip – This stew is always better made one day in advance!