Guinness Stew

The idea of combining the rich rusticity of stew with the deep, bitter notes of Guinness is truly captivating. I suggest it with an Italian touch, perhaps using aromatic herbs like rosemary to add a Mediterranean fragrance to the dish.

Ingredients

• 1 kg stewing beef
• 2 tablespoons flour
• 3 tablespoons extra-virgin olive oil
• 2 large onions, chopped
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 500 ml Guinness beer
• 500 ml beef stock
• 1 tablespoon tomato paste
• 1 sprig of rosemary
• 2 bay leaves
• Salt and pepper to taste

Method

1. Lightly coat the beef pieces with flour.
2. In a large pot, heat the oil and brown the meat on all sides until well sealed and golden. Remove and set aside.
3. In the same pot, add a little more oil if needed and sauté the onions, carrots, and celery until softened, then add the garlic and cook for another minute.
4. Return the meat to the pot with the vegetables, then add the Guinness, beef stock, tomato paste, rosemary, and bay leaves.
5. Bring to a boil, then reduce the heat and simmer covered for about 2 hours, or until the meat is tender. Stir occasionally.
6. If the liquid reduces too much, add a little more stock or water. If the sauce is too thin at the end of cooking, simmer uncovered over higher heat until the desired consistency is reached.
7. Adjust salt and pepper at the end of cooking.

Trivia

Guinness is an Irish stout beer with a distinctive flavor from roasted barley, which can add a rich note and a touch of bitterness to cooked dishes. In Ireland it is very common to use Guinness in cooking, especially in hearty dishes like stews and casseroles.