LAWLS Bookstore

Monday, March 16, 2009

Guinness Beef Recipe

Here is a traditional Irish stew that we can enjoy any time. The recipe comes from Recipe Zaar featured Chef John Sebastian. To lower the starch and high glycemic carbohydrate omit the potatoes from your serving. Eat the meat first. Remember the 2B/1B rhythm: 2 Bites Protein, 1 Bite Carbohydrate and closely monitor your portion size.

Guinness Beef Recipe
This is a modified recipe from one that a friend gave me. This is perfect if you love stew, and the beer is in no way overpowering. It makes the beef nice and tender, in fact you can cut the beef with your spoon. I prefer the potatoes unpeeled, and for carrots I've used baby carrots instead of 3 regular carrots sliced, which works good too. Enjoy with a nice glass of Guinness. I suggest not substituting the Guinness for another beer in this recipe, I've tried it with Blue Moon and it does not work. And use regular Guinness from the bottle, or tap if you're lucky, not Extra Stout or from the can.
by ChefJohnSebastian

2-3 hours | 10 min prep


2 lbs sirloin steaks
2 onions
8 red potatoes
2 garlic cloves
1/4 cup plain flour
1 cup beef stock
1 cup Guinness stout
3 carrots
2 bay leaves
1 teaspoon fresh thyme
2 tablespoons parsley

1. Chop onions, crush garlic and slice carrots and potatoes, do not skin.
2. Cut meat into small chunks.
3. Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
4. Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
5. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
6. Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
7. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.

No comments: