Guinness Beef Stew

Beef stew was on the menu for this evening. I found an Irish beef stew recipe online. The stew was ladled over mashed potatoes! Yummy, who wouldn't love that! The original recipe was just made with beef broth. I substituted a bottle of Guinness Stout for some of the broth. It added a greater depth of flavor. I forgot to add the peas so if you try this, remember the peas! This stew simmers for a couple of hours so it is a weekend recipe. It makes enough for two meals which is always a plus!

Guinness Beef Stew:

2 lbs stew meat
flour for coating
2-3 tbsp safflower oil
4 carrots, peeled and chopped
1 small onion diced
2 cloves of garlic minced
1/4 tsp thyme
1/4 tsp rosemary
2 bay leaves
salt & pepper to taste
1 bottle of Guinness Stout
1 32oz carton of beef broth
1/2 cup frozen peas
4 tbsp butter
4 tbsp flour

Heat safflower oil on low. Coat beef cubes with flour and brown in oil. Don't cook through. This is just to brown the meat and it will finish cooking during the long simmering time. While meat is browning, cut up the carrots, onion and garlic. Remove meat from pot to a paper towel covered plate. Add a little more oil if needed and put the carrots into the pot and cook for 3-5 minutes. Add onion ad garlic, cook 1 minute more. Turn heat up to medium and add the bottle of stout to deglaze the pot. Add the beef broth and spices. Cover pot and simmer over low heat for 2-3 hours. Allow butter to soften during the simmering time. About 30 minutes prior to serving, stir in frozen peas. Mix butter with 4 tbsp of flour. Add the mixture to the stew when 15 minutes remain in the cook time. This will thicken the liquid into a gravy. Serve over mashed potatoes if desired.

Mashed Potatoes:

3 lbs russet potatoes, peeled and cut into small chunks
1 pint heavy whipping cream
4oz cream cheese cubed
salt & pepper to taste

Boil potatoes for about 20 minutes. They are done if a fork pierces them easily. Drain potatoes, add cream cheese, cover and let rest for 5 minutes. Add heavy cream and mash to desired consistency. Add salt and pepper to taste.