Need a Good Recipe for Guiness Stew...

[Fly Girl]

Hello!

I went to a Pub in Dayton, Ohio called The Dublin Pub. They serve a Guiness Irish Stew over smashed red potatoes. It has a very dark, rich gravy and carrots, onions, beef cubes, celery. Does anyone know of such a recipe? I am having my folks over for dinner tomorrow and would love to try it!

Thanks so very much for anyones help!

 

[Gingergirl]

Here's the link to an Irish Stew that sounds very much like what you describe. May not be exactly what you had, but this might get you started.

http://www.recipegoldmine.com/holidaySaintPat/saintpat59.html

 

[Amazed]

I've never made it but found a couple on the net.

http://www.recipeusa.org/st_patricks_day.htm

 

[Anjou]

Here's one found on the net from some guy in the UK who was doing a (raving of course) review of Guinness itself:
Recipe
*******

2 lb (1kg) lean, good quality stewing beef
3 medium onions, chopped roughly
8 oz (225g) Carrots, sliced
Flour seasoned with salt, pepper and a dash of cayenne
1 bay leaf
1/2 pint (300ml) Guinness
1 pint (600ml) water
2 tablespoons oil
Salt and Pepper
2-3 tablespoons of chopped parsley

Put the seasoned flour in a bowl, add the meat and toss until it is thoroughly coated. Heat the oil in a flameproof casserole dish and quickly brown the meat to seal its flavour; stir in the onions and cook gently together until the onions begin to darken. Pour in the water and the Guinness, stir thoroughly so that the frying juices are dissolved; add the carrot, bay leaf and salt and pepper; bring to the boil, cover and simmer for 2 - 21/2 hours either on top of the stove or in a gentle oven. Taste and adjust seasoning if necessary; strew generously with parsley and serve.

And here's a link for a different one actually calling itself Irish Beef Stew With Guinness:
http://www.recipesource.com/soups/stews/03/rec0322.html

 

[Fly Girl]

Thanks, all! I did do a search but none of the ones I found even vaguely resembeled what I had. A couple of the ones here, do! I really appreciate your help!

 

[AZ GRAMMY]

BEEF BRAISED WITH DIJON MUSTARD AND
GUINNESS SAUCE

2 lbs. beef for stewing
2 onions, peeled and chopped
2 carrots, peeled and chopped
1 c. mushrooms, cut into quarters
2 stalks celery, cut into 1-inch lengths
1 bay leaf
3 tbsp. mixed fresh herbs (thyme, rosemary and parsley)
1/2 c. vegetable oil
2 c. Guinness
2 tbsp. Dijon mustard
2 tbsp. tomato paste
1/2 c. flour
2 c. beef stock
Salt and pepper to taste

Season and flour the beef. Brown the beef in oil over high heat. Add the vegetables and herbs and let cook a few minutes. Meanwhile, mix well the Guinness, mustard, tomato paste and beef stock in a bowl and add to the beef. Braise in a preheated oven 350 degrees for 1 1/2 hours. Adjust seasoning and serve.

 

[Fly Girl]

Here's one found on the net from some guy in the UK who was doing a (raving of course) review of Guinness itself:
Recipe
*******

2 lb (1kg) lean, good quality stewing beef
3 medium onions, chopped roughly
8 oz (225g) Carrots, sliced
Flour seasoned with salt, pepper and a dash of cayenne
1 bay leaf
1/2 pint (300ml) Guinness
1 pint (600ml) water
2 tablespoons oil
Salt and Pepper
2-3 tablespoons of chopped parsley

Put the seasoned flour in a bowl, add the meat and toss until it is thoroughly coated. Heat the oil in a flameproof casserole dish and quickly brown the meat to seal its flavour; stir in the onions and cook gently together until the onions begin to darken. Pour in the water and the Guinness, stir thoroughly so that the frying juices are dissolved; add the carrot, bay leaf and salt and pepper; bring to the boil, cover and simmer for 2 - 21/2 hours either on top of the stove or in a gentle oven. Taste and adjust seasoning if necessary; strew generously with parsley and serve.

And here's a link for a different one actually calling itself Irish Beef Stew With Guinness:
http://www.recipesource.com/soups/stews/03/rec0322.html

Thanks again, everyone! I made the recipe source stew from the link above.....it was delicious! I stewed it in a pot, though, instead baking it in the oven......I think next time I will put it in my roasting pan and bake it because the meat was just the slightest tough, even though I used good stew meat from a meat shop. Also, the next time I will keep the rosemary in a cheese cloth or something because it has a strong flavor when you bite into it.......I ended up scooping off as much of the rosemary as I could before serving and that did seem to help. The flavor was just like I remember from the pub I went to. I highly recommend this recipe!