My trip to Dublin inspired me to experiment with the flavors and techniques I learned about at the Meatopia event. For this recipe I’m doing a traditional Irish Guinness Beef Stew with a Caribbean twist.
In Irish cuisine they would typically brown the beef in the oil first, remove it, saute the aromatics. However, for this recipe i’ll be browning the meat Trini style: brown sugar stew!
Equipment
- Pressure Cooker optional
Ingredients
- 1 lb Stew Beef Pieces
- 8 cloves of garlic minced
- 10 grains of whole clove
- 1 large onion finely chopped
- 4 tomatoes diced
- 3 bay leaves
- 10 sprigs of fresh thyme
- 1 tbsp soy sauce
- 2 tbsp oil
- 2 tbsp brown sugar
- 2 tsp salt
- 1 bottle Guinness Foreign Extra Stout
- 3 cups water
Instructions
- Heat oil in a round bottom cast iron pot
- Add brown sugar and stir until it goes frothy and dark brown in color
- Add the beef and allow each piece to be coated evenly with the caramelized sugar.
- Season with salt and black pepper, saute for 3 minutes on medium to high heat
- Add garlic, saute for 1 minute
- Add cloves, onion, bay leaves and diced tomatoes, saute for 5 minutes
- Add soy sauce, combine then cover and allow to simmer on medium heat for 8 minutes
- Add one bottle of Guinness Foreign Extra Stout plus 3 cups of water
- Add thyme
- Cover and allow to simmer on low heat for 2 hours or transfer to a pressure cooker and cook for 30 minutes.
- Remove thyme stalks and bay leaves
- Add one cup of diced carrots and allow to cook for 6 minutes or until carrots are tender
- Serve warm, enjoy.
Video
Tried this recipe?Let us know how it was!
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