Now you're cooking - with Guinness!
We know you're always looking for authentic global ways to spice up your cooking and so are we. When it comes to versatility, beer is one of those wonderful ingredients that, when used properly, can provide a little extra special flavor whenever it is used. But, there are many kinds of beer and some are more interesting than others to use when it comes to cooking. And one we just discovered the delights of is none other than that dark, creamy stout known as Guinness!
We recently had the opportunity to spend some time at the Guinness Storehouse in Dublin Ireland. Did you know that Guinness Storehouse is Ireland's number one tourist attraction? Well, we didn't either, but once inside we got to see why it intrigues so many visitors. Today, Guinness beer is shipped to over 150 countries worldwide. Guinness stout is made out of only four ingredients - all natural - water, barley, hops and yeast. There are a lot of places to explore at the Storehouse, including tasting rooms, the Connoisseur Bar (you learn the fine art of properly pouring and drinking a Guinness), the Gravity Bar, with beautiful panoramic views of Dublin.
But what caught our fancy most were the delicious morsels that we were treated to that used Guinness as an ingredient. The rich, dark flavor transforms some ordinary dishes into extraordinary delights. Executive Head Chef Justin O'Connor loves creating new dishes with Guinness stout as a key ingredient. Recipes for mussels in Guinness cream sauce, Guinness bread, Guinness Chocolate Truffles and more will make you think about saving just a few ounces of the delicious brew to include in some of your menu items.
One of our very favorites was the Beef & Guinness Stew, which takes a hearty traditional Irish dish and elevates it into something special. Surprisingly, the recipe is quite simple, once you know the secret ingredient! So, just for you here it is - make it and enjoy it on a cold winter day. It will warm you up until you glow!
Photo from Guinness Storehouse
Beef and Guinness Stew
7 ounces Guinness Foreign Extra Stout
1 pound stewing diced beef
1 medium onion, diced
1 large carrot, diced
1 large stalk celery, diced
1 large parsnip, diced
34 ounces of thick beef stock
Salt & pepper to taste
Sprigs of fresh thyme and rosemary
Irish Champ potatoes (creamed mashed potatoes with green onions - see recipe below)
1. Heat a Tablespoon or two of oil in a large pot.
2. Add the diced beef and season with salt and pepper
3. Stir fry the beef until brown on all sides, about 3-4 minutes.
4. Add the diced vegetables and cook until just tender, another 3-4 minutes. Add
more salt and pepper to taste, if desired.
5. Add fresh sprigs of thyme and rosemary.
6. Add the Guinness Extra Stout and stir.
7. Pour in the beef stock, and blend thoroughly.
8. Cover pot and slowly cook for an hour and fifteen minutes, until thoroughly cooked and the flavors have blended.
To make Champ Potatoes for stew:
1. Cook 2 pounds peeled russet potatoes in a large pot of boiling water until tender. Drain thoroughly and return potatoes to pot and mash.
2. Meanwhile, bring 1 cup of milk to simmer in a saucepan. Add 1 cup chopped green onions and simmer 5 minutes.
3. When ready, add the milk mixture and 1/2 cup (1 stick) of butter to mashed potatoes. Season with salt and pepper to taste.
To serve, ladle stew into a low, wide dish and top with a large serving of Champ. Garnish with a few sprigs of thyme.