this weeks recipe is Guinness Irish beef stew I am Irish ,English and dutch descendant so my family has always been big on meat and potatoes for dinner i just love beef stew and there is nothing like a traditional Irish stew but traditional Irish stews had lamb or mutton so i love beef and this stew seams to be a great fit for thoses cold winter nights and you can feed it to the kids as the alchol does burn off when it cooks
1-2 lb of chuck beef cubes
8 carrots – peeled and cut into chunks
1 large white onion - chopped
4 cloves garlic - minced
1/4 - 1/2 tsp of Season with Spice's Bay Leaf Powder
1 tsp salt
Freshly ground black pepper
3 cups of water
10 baby potatoes - quartered
2 tsp sugar
1/4 tsp of Season with Spice's Smoked Spanish Paprika
1 can or bottle of Guinness
1 six oz can of tomato paste (I used a Thick & Rich tomato paste – the only ingredient is tomatoes)
1. Add about a tablespoon of oil to a frying pan, heat on medium-low fire, and cook beef cubes until browned. Transfer beef and juice to a large pot.
2. Add another tablespoon of oil to pan, and sauté garlic and onion until lightly browned. Transfer to large pot (make sure to use all the flavor from the pan by heating a bit of water in the pan and pouring it into the pot).
3. Into the large pot, add the carrots, Bay Leaf Powder, salt, black pepper, and 3 cups of water. Cover, and simmer on low fire for 2 hours.
4. Add baby potatoes to the pot. Cover, and simmer for one hour, or until potatoes are softened.
5. In a bowl, mix together Guinness, sugar, Smoked Spanish Paprika, and tomato paste. Then pour the mix into the large pot. Cover and simmer for one more hour, or until desired thickness (stirring occasionally to prevent burning).
6. Serve hot, with freshly ground pepper sprinkled on top. Or store in refrigerator overnight and enjoy the next day, since stews always taste better after a day or two.