Irish guinness beef stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beef round steak 1.5lb diced2 beef stock cube mixed with 6 cups of boiling waterGuinness beef stout, not the canned draught kind-8ozRed wine- 8ozTomato paste 1/3 can or 2tbspSugar 2tspWorchestershire sauce 2tsp2.5 cups chopped carrot1 medium onionGarlic 6 cloves, minced2 bay leavesDried thyme 1tbsp
1. Place a large pot over medium-high heat and spray with pam cooking spray. Add diced meat and cook until brown on all sides. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. In another pot, cook carrots until slightly crunchy. sautee onions until done.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Number of Servings: 6
Recipe submitted by SparkPeople user TRIHAR33.
2. In another pot, cook carrots until slightly crunchy. sautee onions until done.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Number of Servings: 6
Recipe submitted by SparkPeople user TRIHAR33.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 4.7 g
- Cholesterol: 64.6 mg
- Sodium: 191.9 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.6 g
- Protein: 27.3 g
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