Guinness Irish Stew

Better for those of you in cooler climates.... it's damn tasty.

2 1/2 lb chuck-eye steak
12 oz beef broth
1 pint of guiness
1 C chopped carrots
1/2-1 C chopped celery (to taste)
2 C baby red potatoes (chopped or chunked)
1/2 ear of corn (sliced off the ear)
1 chopped onion
2 tsp cayenne
2 tsp olive oil
2 Tbs Worcheshire
1 Clove crushed garlic
1 tsp Basil, Parsley, tyme, rosemary, and fresh ground pepper
1 Bay leaf



Heat up 1tsp of olive oil in a sauce pan on med-low heat. Trim the meat and cut into small chunks. Mix in bowl with 1 tsp of olive oil and cayenne. Coat with flour and brown on all sides in the pan.

Put everything else (spices, garlic, sauces and broth) BUT the veggies in a large soup pot (or crock pot), along with your meat, and begin to heat on medium heat. Bring to a low boild then tone it down to a simmer on med-low heat. Cover and simmer for 30 minutes. keep an eye on it, the guiness will bubble up and need stiring quite a bit.

Stir, then add in the onions, corn, and celery. Simmer 1 hour more, stirring every 15 minutes.

Add the carrots and potatoes. Simmer another hour at least (depending on how soft you want your veggies and meat.

I will typically brown the meat and prep everything the night before, then just toss it all in the crock pot on low when I go to work. If you do it this way, make damn sure to decant the guinness the night before to allow it to go flat...or it WILL boil over while you are gone. Don't ask me how I know this.