Guinness Storehouse’s Executive Chef Justin O’Connor cooks up one of his favorite meals - beef and Guinness stew.
O’Connor explains that Guinness Foreign Extra Stout is the perfect choice for this dish as it has been traditionally made with extra hops to preserve freshness, the extra hops result in floral overtones throughout the beer.
This makes it perfect for cooking with chicken or a hearty stew such as this.
Here’s O’Connor’s recipe and video:
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 an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.
Tip – This stew is always better made one day in advance!
Source: Guinness Storehouse.
* Originally published in 2014.