Beef and Irish Stout Stew Popular Recipes

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Beef and Irish Stout Stew

"This stew is extremely good for St. Patrick's Day. The mixture of the pork and Guinness is splendid! I usually upload more beer than the recipe requires. Serve with mashed potatoes."

Ingredients :

2 pounds lean pork stew meat, cut into 1-inch cubes
three tablespoons vegetable oil, divided
2 tablespoons all-motive flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 big onions, chopped
1 clove garlic, beaten
2 tablespoons tomato paste
1 half cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig sparkling thyme
1 tablespoon chopped fresh parsley for garnish

Instructions :

Prep : 30M	Cook : 6M	Ready in : 3H30M

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir collectively the flour, salt, pepper, and cayenne pepper. Dredge the pork in this to coat.
Heat the closing oil in a deep skillet or Dutch oven over medium-high warmness. Add the beef, and brown on all facets. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to combination. Reduce the warmth to medium, cover, and cook dinner for five mins.
Pour half cup of the beer into the pan, and as it begins to boil, scrape any bits of meals from the bottom of the pan with a wooden spoon. This provides a number of taste to the broth. Pour within the relaxation of the beer, and upload the carrots and thyme. Cover, reduce warmth to low, and simmer for 2 to 3 hours, stirring on occasion. Taste and alter seasoning before serving. Garnish with chopped parsley.

Notes :

Try the usage of a Reynolds® gradual cooker liner to your sluggish cooker for simpler cleanup.

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