Irish Stew from Beef and Guinness
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g onion (s)
- 350 g carrot (s)
- 350 g potato (s), waxy
- 350 g celery
- 3 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 bottles strong beer (Guiness), 0.33 L each
- 400 ml beef broth
- 2 tablespoon honey
- 300 ml tomatoes, happened
- 1 kg beef goulash, ready-cut
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Instead of the classic Irish stew with lamb, beef and Guinness are used as large ingredients in this recipe. This gives the stew a special taste.
- First prepare the vegetables, peel and dice the onions, clean the carrots and cut into 3 - 4 mm thick slices. Peel the potatoes and cut into cubes. Clean the celery and cut into cubes
- Rinse the meat and pat dry well.
- Heat the oil in a large saucepan and sear the meat all over, then add the prepared vegetables and fry them briefly. Add the tomato paste and pour in the beer. Let it boil properly once. Then reduce the heat, add the stock and the tomatoes and let everything simmer for at least 1 1/2 hours. Depending on the quality of the meat, it can take two hours to cook well until it is soft.
- Season to taste after an hour, i.e. add salt and pepper and the honey. The honey is necessary because the Guinness has a slightly bitter aftertaste that is diminished by the honey.
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