Best Bobs Daring Beer And Wine Stew Recipes

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Traditional Irish Beef and Guinness Stew image

Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.

Provided by Kimberly Killebrew

Time 2h50m

Number Of Ingredients 20

Ingredients

6 ounces bacon (,diced)
2 pounds beef chuck
3 tablespoons all-purpose flour
2 medium-large yellow onions (,chopped)
3 cloves garlic (,minced)
4 medium firm (,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces)
2 large carrots (,chopped in 1/2 inch pieces)
2 ribs celery (,chopped in 1/2 inch pieces)
1 large parsnip (,chopped into 1/2 inch pieces)
1 bottle ((1 pint or 16 ounces) Guinness Extra Stout)
1 cup strong beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms ((optional and not remotely traditional, but oh so amazing))
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Salt and pepper to taste

Steps:

Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CLASSIC BEEF STEW

Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h25m

Number Of Ingredients 14

Ingredients

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

BEEF AND GUINNESS® STEW

Beef and Guinness® Stew image

The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 3h

Yield 6

Number Of Ingredients 16

Ingredients

4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
½ teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes

Steps:

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g

BOB'S DARING BEER AND WINE STEW

Bob's Daring Beer and Wine Stew image

Found this in Bills ChuckWagon cook Book. Made a few changes to make this better.

Provided by Bob Wakeman @bluecatfish1

Categories Beef

Number Of Ingredients 16

Ingredients

3/4 cup(s) flour
- salt and pepper,to taste.
3 pound(s) beef chuck,lean and cot into cubes
2 teaspoon(s) mrs dash,onion and herb seasoning
1/2 pound(s) bacon,cooked chrisp
1/4 cup(s) tomato paste
1/2 cup(s) white wine, medium
1/8 teaspoon(s) thyme
1/4 teaspoon(s) garlic,minced.
6 - parsely sprigs,chopped
1 - bay leaf
3 cup(s) beer,your choice.i used dark beer,better flavor.
6-8 - medium carrots,cut into rounds
4 medium potatoes,cut into small chunks.
2 large onions diced
- hot cooked egg noodles.

Steps:

In a large papper bag add flour,salt & pepper,and Mrs dash. Add chunks of meet.Shake to coat... In a large cast iron skillet fry bacon till all most chrisp. Remove,drain on a papper towl and cut into chunks...
Into the bacon drippings add meat. Brown on all sides...Now add seasonings,beer,wine.. Partially cover and simmer for abought 1 1/2 hours..
Uncover. Remove bay leaf. Add carrots,onion,and potatoes..Partially cover and simmer for abought 1 1/2 hours. You may need add a little more beer or wine... Serve over egg noodles.