This Week’s Menu and My Recipe for Guinness Beef Stew

While we were in Ireland last week I spent the whole time trying to find some authentic Irish food. To my great disappointment, I discovered that you can’t find Irish food in Ireland. We found Thai, Indian, Mexican, Italian and American food–everything we ate was delicious, but it left me yearning for some hearty Irish fare. Although they disappointed me in the food department, the Irish spared nothing when it came to their beer. There was no shortage rich, dark beer in the homeland of Murphy’s and Guinness. So, this week I salute Guinness–and the Irish stew I never found. Find my recipe for Guinness Beef Stew at the bottom of this post–it may just transport you across the Atlantic!

This week’s menu:

Monday: Enchilada Casserole–using up leftover tortillas and beans from our fajitas last week

Tuesday: Potluck meal at Bible Study–I’m bringing potato soup

Wednesday: Grilled Chicken–a quick dinner for after soccer practice

Thursday: Greek Moussakas–this is a new recipe I’m trying from Rachael Ray

Friday: Dinner out

Saturday: Garlic Pasta Primavera

Sunday: Guinness Beef Stew (recipe below)–I’ll be making a double batch because we’re having people over for dinner tonight.

Guinness Beef Stew


guinness

1 1/2 pounds round steak
5-6 Tablespoons oil
1-2 onions, finely chopped
salt and pepper
2-3 Tablespoons brown sugar
1-2 Tablespoons red wine vinegar
2 bay leaves
1 teaspoon thyme
2 1/2 cloves garlic, crushed
1 can/bottle Guinness beer (or any dark beer of your liking)
1 can beef stock
2 Tablespoons flour
2 Tablespoons butter
Egg noodles, cooked according to package instructions

Cut meat into 2 inch pieces. Saute onions in hot oil until golden brown. Add meat. Season with salt and pepper and saute until well browned. Add brown sugar, red wine vinegar, bay leaves, thyme, and garlic. Pour in beer and cover with beef stock. Bring to a boil, reduce heat, cover with lid and simmer for 60 minutes or until meat is barely tender, adding more beef stock if necessary. Thicken with a dark roux (2 Tablespoons melted butter and 2 Tablespoons flour). Simmer 20-30 minutes more or until meat is tender. Serve in bowls over egg noodles.

Advertisements

2 thoughts on “This Week’s Menu and My Recipe for Guinness Beef Stew

  1. Elizabeth says:

    Do you cut your recipes in half? I wouldn’t think that kids eat that much. I cook 3 times a week and each meal is plenty for two days, and Phil eats for two. Just wondered.

    Like

    • Allison says:

      No- we eat leftovers for lunches and I freeze extras if I make a really large batch of something. David usually eats about as much as I do, though, so we go through quite a bit of food!

      Like

What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s