Rachael Ray’s Guinness Beef Stew
Are you a big St. Patty’s Day person? Do you throw on your “Kiss my I’m Irish” shirt and parade around town? Try to talk like a leprechaun all day? Or at least have yourself some green beer?
For me, St. Patty’s Day was *THE BEST* when I was little. I would build traps, set them out at night, and try to catch leprechauns. I even came close a few times- once one of them ran away so fast the green feather fell off his hat! I kept that feather for YEARS- along with the notes that they would leave me, (which strangely, resembled my dad’s handwriting….. hmmm……)
Well this year, I’m celebrating with Guinness Beef Stew, because… me likes to eat. I went with Rachael Ray’s recipe- which, did you know I was on the Rachael Ray show once? HAA
They were doing a show on decorating your first home, nursery, and apartment. We were the new homeowners getting decorating advice from Nate Berkus.
–Oh… it’s any husband’s dream let me tell you. Mark was just thrilled. (“…Sarcasm?”) While he was there with me, his friends were at home… showing their support.
I kinda owe him for life, right? (Don’t tell HIM that… I’m just sayin’… I kinda do.) Eh. At least I cook a lot. He got to eat this Beef Stew, right? That counts. Oh and about that beef…
Be sure to read my tips about salting the meat.
I think the facts about salting meat are often misunderstood. (Poor meat.)
Important tips about salting meat:
-Do not salt the meat if you’re cooking it a few minutes later. The salt extracts liquid from the meat, beads up at the surface, and will make the meat more dry and tough (not what we want for chuck, which can already be tough)
–DO salt the meat if you can let it sit for about 40 minutes after you do so. This allows the salt to penetrate through the surface (through osmosis, oohhhh… ahhh…) and actually helps break down the muscle fibers in the meat, which results in a more tender meat. During this time, the liquid on the surface has time to reabsorb, so it will also make the meat juicer.
-If you’re pressed for time, you can salt the meat and immediately throw it in the preheated skillet- or, salt it after it is cooked.
–Forget any method of salting your meat, waiting a few minutes, then dabbing it with a paper towel- you’re just taking the moisture out of the meat. No good.
Now, on to the recipe…
- 1 ¼ pounds chuck beef stew meat cut into 1 ½ -inch pieces
- 2 teaspoons salt
- ¼ cup olive oil
- 4 cloves garlic, minced
- 4 cups beef stock
- 2 cups water
- 1 cup Guinness extra stout
- 1 (6oz.) can tomato paste
- 1 Tablespoon brown sugar
- 2 sprigs of thyme
- 1 Tablespoon Worcestershire sauce
- 3 pounds of baby Yukon Gold potatoes, cut in half
- 1 large onion, chopped
- 2 carrots, chopped
- ½ teaspoon black pepper
- Flat leaf parsley for garnishing
- Heat the oil in a large skillet over medium heat, and add the meat- brown on each side. If necessary, this can be done in batches.
- Add in the garlic and onions and sautee until they are softened, about 5 minutes or so. Pour in the beer and increase the heat to medium-high, bringing it nearly to a boil for about 10 minutes.
- Decrease the heat to medium/medium-low. Add the beef stock, water, tomato paste, sugar, thyme, Worcester sauce, and carrots. Let it simmer, uncovered, for at least an hour. The longer, the better!
- Add the potatoes and simmer for another 40 minutes, until the meat is tender and the potatoes are cooked through and soft.
- Discard the thyme, add pepper if desired, and pour into bowls, and dunk in some homemade Ciabatta bread! 😉
Also, I used a puff pastry to decorate the top- it’s fun to peel it off and dunk into the soup. To do this, take 2 frozen puff pastries and let them sit out at room temperature until softened up enough to unroll. Cut them in half. Fill 4 bowls with strew and top with the puff pastry, sealing along the sides and draping off the top. Preheat the oven to 400 degrees. Crack an egg and whisk in 1 tablespoon of water. Brush the top of the pastry with the egg wash and place in the oven until the top is golden brown, about 10-15 minutes or so.
Recipe Source: RachaelRay.com
I’m bringing this to FIESTA FRIDAAAAY!!