‘Tis the seasons for cool nights and warm bellies! All around the ChipRealm folks are gearing up for winter celebrations with born family or chosen family. As an addition to your table, might I suggest something a little different? Grab your favorite crusty bread and belly up to…
Newb | Apprentice | Journeyman | Master
While there’s a good amount of chopping to be done in advance, the fact that this recipe is super hands off means that anyone with passable knife skills can make this deliciousness happen!
1 – 2 lbs stew meat
2 tsp diced garlic
1 onion, roughly chopped
6 – 8 small red or yellow potatoes
8 carrots, roughly chopped
6 – 8 stems celery, chopped
1 1/4 Cup Guiness
1/3 Cup water
large sautee pan
oven safe pot with lid
Something to fill your ears before you fill your belly!
There are two great things about this dish. The first is that it is pretty straightforward. You’ll get lots of knife practice in with all the chopping, but there’s no refined techniques necessary. It is a stew, after all! The other is that it takes some hours to cook, which means you’ll be able to kick back and relax while your house fills up with the best smell.
Get all of your veggies roughly chopped. I placed the potatoes, carrots, and celery in the main cook pot. The garlic and onions you will need for the sautee pan!
Toss your stew meat with olive oil until it is evenly coated. Then dust with seasoned flour. You can season to your own taste; I used salt, pepper, and a bit of cayanne. Make sure that the meat is evenly coated.
Transfer meat to your sautee pan over medium-high heat and brown on all sides. It’s ok if there are bits and pieces that stick to the bottom of the pan; you’ll be getting the best of those in a little bit!
With the meat browned, add your onions and garlic and cook until the onions are semi-translucent. This is also when I realized I should have used a larger pan. Oops!
Plop the browned meat and onion on top of the veggies in your stew pot and turn the heat of your burner down to medium low.
Add about half of the Guinness to the sautee pan. When it starts to boil and bubble, you can scrape off all those delicious, carmelized bits from the bottom of the pan.
When the bottom of the pan is cleaned off, pour it and the remaining Guinness into the stew pot and toss it all together.
Your stew pot goes, covered, into a 350*F oven for about 2 hours. The Guinness mixture will reduce and mix with the vegetable drippings and create a wonderful, rich sauce. The time in the oven will tenderize the meat, so even if you get the cheap, pre-packaged “stew beef” from the store, like I did, it will turn out amazing!
Serve with your favorite crusty bread! And remember, Chip Mom luvs ya! Happy winter eating to all!