In preparation for St. Patrick’s Day (a national holiday in our home), I’m looking for a really good Guinness stew recipe. I found this on on CDKitchen. Of course, I modified it a little, most notably changing the beef to venison. I also used parsnips instead of carrots. The result was fantastic. It’s a little soupier than a normal stew, but if you have some good bread to soak up the broth, you’ll be happy. This recipe makes a ton, so it’s a good excuse to have people over.
Recipe: Guinness Pub Stew with Venison
- 3 tablespoons vegetable oil
- 3 pounds venison, trimmed of fat and cut into 1-inch cubes
- 3 large yellow onions, chopped
- 3 large parsnips (or 6 large carrots), peeled and cut into 1-inch pieces
- 2 tablespoons garlic, minced
- 3 bottle of Guinness Extra Stout
- 6 cups venison or beef stock, unsalted if available
- 3 tablespoons molasses
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped fine
- 1 salt and fresh ground black pepper
- In a large Dutch oven or stew pot, heat the vegetable oil over Medium-High heat.
- Season the meat generously with salt and pepper, then sear on all sides for 2 minutes. Sear the meat in batches to avoid overcrowding. Remove the seared meat and set aside.
- Reduce the heat to medium and add the onions. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Cook for 15 minutes or until the onions begin to brown.
- Stir in the parsnips and garlic, cook for 5 minutes.
- Stir in the Guinness and enough beef stock to cover. Add the bay leaf, molasses and Worcestershire sauce. Increase the heat to a boil, stir, and reduce to a simmer and cover. Simmer for 1 1/2 hours or until the vegetables are fork tender.
- Add the meat back into the pot and simmer another 10 minutes.
- Add the fresh thyme, season to taste with salt and pepper, and serve.
You must use a Stout for this…lager won’t cut it!
Cooking time (duration): 1.5 hours
Number of servings (yield): 12
Meal type: dinner
Culinary tradition: Irish
Microformatting by hRecipe.