By Jean Doherty
Believe it or not, I made this dish for the first time after I had been living 15 years in France, of all places. We had just opened our Irish Pub and “Paddy’s Day” was coming up. The dish was a great success, the reason being it is very similar to the French Boeuf Bourguignon. The difference is that for this recipe the meat should marinate overnight in the Guinness®. The “marinade” in the stout beer not only helps tenderize the beef, it also gives a rich malty flavor to this chunky and delicious stew, which is likewise flavored with onions, carrots, garlic, and thyme. The stew may be made on the stove-top or in the oven.
2 pounds lean stewing beef or
3 Tablespoons of good olive oil
2 Tablespoons flour
Salt and freshly ground pepper
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
4 cups of of Guinness®
4 carrots, cut into chunks
1 lb mushrooms
4 cups of beef stock
Trim the beef of any fat or gristle, and cut into cubes of about 2 inches and cover with the Guinness in a container that you will leave overnight in the fridge. Next day, drain off the meat, and reserve the Guinness. Heat the oil in a thick assed saucepan over a high heat. Add the onions, and crushed garlic; and cook for about 5 minutes or until golden brown. Scoop out all this with a slotted spoon and set aside. Toss the meat in the hot pan. Brown the meat on all sides. Then add the flour. Stir. Add the stock, the Guinness and the bouquet garni. Bring to a boil and with a wooden spoon stir and scrape to dissolve the caramelized meat juices on the bottom of pan. Add the carrots and the mushrooms.
Simmer very gently until the meat is tender — 2 to 3-and-a-half hours. Stir often. Top up with a little broth if you feel it’s needed. Taste and correct the seasoning. Stir and stir, taste, and add a little more salt if necessary. Serve with egg noodles or mashed potatoes. Garnish with lots of chopped parsley.
You are an Irish chef! We will be serving Beef Guinness Stew for St. Patrick’s week @ Le Patio.
Although born in Dublin, Ireland, chef Jen Doherty spent most of her life in Lyon, France, the gastronomical capital
of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.