IRISH CORNED BEEF STEW MADE WITH GUINNESS BEE

By foodiva

Ingredients

• 2 pounds corned beef brisket excess fat trimmed and meat cut into 1-inch cubes (about 3 cups cubed meat)
• 1/3 cup all-purpose flour
• 1/3 cup olive oil
• 3 tablespoons olive oil
• 2 cups yellow onion diced, 1/2” by 1/2” dice
• 2 tablespoons tomato paste
• 2 cloves garlic sliced
• 1/4 cup all-purpose flour
• 3 cups beef stock or broth
• 1 1/2 cups beer Guinness Draught
• 5 teaspoons dark brown sugar
• 1 teaspoon thyme fresh, minced
• 3 cups white potatoes or yukon gold potatoes, peeled, cut into 1-inch pieces
• 2 cups carrots peeled and cut into 1-inch pieces
• 1 cup butternut squash peeled, cut into 1-inch pieces
• 2 tablespoons parsley fresh, minced

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from jessicagavin.com

Preparation

Step 1

Corned Beef-

In a large bowl, coat corned beef cubes with 1/3 cup of flour.

Heat olive oil in a large pot over medium-high heat. Add the floured corned beef cubes and brown on all sides, about 10 minutes. Work in batches if needed, keeping the meat in a single layer in the pot. Remove from the pot and transfer to a bowl. There will be browned flour at the bottom of the pot after browning the meat, leave this in as it adds flavor to the stew.

Stew-

Reduce heat to medium, add 3 tablespoons of olive to the pot and allow to heat for one minute. Carefully add the diced onions, and sauté for 5 minutes until tender. Add 2 tablespoons of tomato paste and sliced garlic, cook for 2 minutes. Stir in the ¼ cup of flour, and cook for one minute.

Whisk in 3 cups of beef stock, 1 cup of Guinness beer, brown sugar, and thyme. Use the whisk to scrape and incorporate any of the browned bits of flour on the bottom of the pot. Bring the liquid to a simmer and cook until slightly thickened, about 5 minutes. Add beef and return to a simmer. Cook at low heat for 90 minutes, partially covered with a lid and stirring every 30 minutes. The liquid should be simmering with light bubbles breaking the surface, not boiling!

Increase the heat to medium low heat, just above simmering. Add the potatoes, carrot and butternut squash, cooking until vegetables are tender, about 1 hour. Stir the pot every 20 minutes.

Turn off heat and add ¼ to ½ cup of additional Guinness beer (to your liking). Add chopped parsley and stir to combine. Season with salt and pepper to taste. Enjoy!