Beef and Guinness stew with cheddar dumplings
The Scrambled Musings Of Robort, the Robot Dog
Robort doesn’t always know what he’s talking about, but he sure does have a lot to say about food. If you’re not also a robot, dog, or robot dog, it’s best to just ignore what he says and skip to the recipe
Irish Beef Stew Recipe as Told by the Brew Master
Irish beef stew is a nationally known, traditional dish. It is loved by people all around the world and it can be found in Irish pubs and restaurants all over the world.
This Irish beef stew recipe as told by the brew master is a twist on the original Irish dish that replaces meat with beer. The brew master shares with us how to make this delicious hearty meal by using Guinness Extra Stout beer as the main ingredient, and substituting ground beef for chunks of lamb shank. Plus you’ll be able to enjoy this recipe because it only requires five ingredients: Guinness Extra Stout Beer, Onion, Carrots, Celery and Thyme.
The Story behind the Guinness Beer and how it’s Made
The story behind the Guinness beer is a fascinating one.
Guinness is an Irish dry stout, brewed in Dublin and enjoyed around the globe. But how did this tasty brew come to be?
The Guinness beer was first created in 1759 in Dublin by Arthur Guinness and was called the “black stuff” by locals. It is believed that Guinness was created when brewers ran out of coal and they were left with malt extract, which they then boiled for hours. Initially, it was sold as a drink for invalids but its popularity increased when people found out that it is a good cure for hangovers. By 1867, production had increased to such an extent that Arthur Guinness signed a 9,000-year lease at £45 per year on its brewery site in Dublin’s James Street
Irish cuisine is hearty and comforting!
Ireland is a relatively small country with a population of around 5 million people. As the third richest country in the world, Ireland has some of the best food on offer. Irish cuisine is hearty and comforting, soul-warming dishes that are perfect for feeding your belly after a long day.
Although Irish food can be heavy, it’s still often healthy enough to eat every day. The Irish have always loved their meat but there are also plenty of fresh fruit and vegetables served in season on menus across Ireland. The Irish are also very partial to their potatoes!
Whether you’re looking for an all-round healthy diet or you just love good food, this article will provide you with some mouth-watering recipes for delicious dishes that are easy to make at home!
the advantages of cooking with beer
Cooking with beer is a great way to add depth of flavor to your food or even use the alcohol in the beer to cook. Many recipes are available online, but you can also easily experiment with your own recipes.
- 2 lb stewing beef cut into 1" cubes
- 1 large onion chopped
- 4 large garlic clove crushed
- 3 stalk celery chopped 1"
- 4 oz mushroom chopped
- 4 bay leaf
- 1 tsp thyme fresh
- 1 tbsp tomato paste
- 1 can guinness
- 3.5 cups beef broth
- 1.5 tbsp flour
- 1 tbsp worcestershire sauce
- 1 tsp prepared mustard
- salt and pepper
- 2.5 cups flour
- 3.5 tsp baking powder
- .75 cup butter cold, grated
- 3 oz cheddar cheese grated
- .25 tsp nutmeg
- .5 cup milk maybe more, I used 1%
- salt and pepper
- Toss the beef in the flour until fully coated
- Add olive oil to a large soup pot, enough to coat the bottom
- Brown the beef on all sides in the pot at medium high. Do it in 2 batches so things aren't crowded. You want that deep brown crust, about 5 mins per batch. removing to a separate bowl with a slotted spoon
- Turn heat to medium, add the onions and celery to the pot, stir to coat in meat juices, add salt and saute til fragrant, 3-5 minutes
- Add the tomato paste, garlic and herbs and continue to saute another 3 minutes
- Add the beer, mustard, Worcestershire, and beef broth and scrape up the fond, bring to a strong simmer at medium high heat
- Return the beef to the pot, stirring to combine. Turn the heat to low, cover almost fully and simmer for an hour, stirring occasionally
- mix together dry ingredients in a large mixing bowl
- fold in the butter and cheese until crumbly
- Mix in milk until you are able to form balls of dough in a closed fist, add more milk as needed
- weigh out about 42 grams of dough and form into a golf ball sized ball, repeat to make all dumplings
- refrigerate at least 30 minutes
- Add dumplings to pot, pressing down as needed to ensure all are submerged. Cover and simmer another 30 minutes