CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

St. Pats Favorite Guinness Beef Stew with Potatoes, Rich Caramelized Onions & Cabbage, topped with Melty Garlic-Cheese Toast

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Stews
    Prep Time:       Cook Time:       Total Time:  

Yield: Serves about 6

1 1/2 pounds lean beef stew meat, cut into bite-size chunks
Salt
Black pepper
2 tablespoons flour
Canola oil
2 onions, quartered and sliced
1 bottle (11.2 fl ounces) Guinness draught
3/4 teaspoon herbs de Provence
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
3 cloves garlic, pressed through garlic press
2 large russet potatoes, peeled and diced
1/2 head cabbage, halved again & cored, then shredded
4 cups beef stock, hot
1 tablespoon chopped flat-leaf parsley
2 teaspoons rice vinegar (you can also use white, but I prefer the milder flavor of the rice)
Garlic Toasts, for garnish (recipe below)
1/2 cup shredded Irish gouda (or Irish cheddar) cheese

-In a large bowl, toss the beef stew cubes with a couple of pinches of salt and black pepper, plus the flour, to coat.

-Place a large soup/stew pot over medium high/high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add the beef in (work in a couple of batches, if necessary) and leave it undisturbed for a couple of minutes, to allow it to form a crust on the bottom, and brown; stir the meat, and allow it to continue to brown for a few minutes more until nicely caramelized with a crust on all sides.

-Remove the beef with a slotted spoon, and set aside for a few moments.

-Add another drizzle or two of oil into the pot, and add in the onions; allow them to cook for about 10 minutes, or until they begin to become golden-brown, and slightly caramelized.

-Next, add in the Guinness Stout, and allow it to reduce for about 5-6 minutes, still on fairly high heat, or until slightly syrupy and thickened.

-Next, add in the herbs de Provence, the granulated onion and garlic, plus the pressed cloves of garlic, and stir to incorporate; add the beef back in with all of its juices, then the potatoes and the cabbage, and carefully stir to combine.

-Add in the beef stock, cover with a lid slightly askew to allow just a little steam to escape, and reduce the heat to low to gently simmer the stew for about 1 ½ hours, or until the beef is very tender.

-To finish, add in the chopped parsley and the vinegar, and check your seasoning to see if you need any additional salt or black pepper; to serve, ladle into bowl, top with a garlic toast, and sprinkle on a liberal amount of the cheese; then place on a sheet tray under the broiler just until the cheese is melted and gooey.

Garlic Toasts

2 tablespoons melted butter
French baguette, sliced on the bias into 6 slices
Pinch salt
1 whole garlic clove, paper removed

-Preheat oven/toaster oven to 400, and line a small baking sheet with foil.

-Brush some of the melted butter onto the slices of baguette, and sprinkle with a pinch of salt; place into the oven to toast until golden-brown, roughly 8-10 minutes.

-Rub the garlic clove lightly over the toasted bread, and set aside until ready to add to soup and top with shredded cheese to melt.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Blue Cheese Mashed Potatoes Topped With Caramelized Onions And Mushrooms
   by sgre52160



1 pound potatoes (peeled if desired and cut into 1 inch pieces) 4 ounces blue cheese (crumbled, room temperature) 2 tablespoons butter (room temperature) milk to taste (optional) 1 tablespoon pars




Garlic Smashed Potatoes With Caramelized Onions
   by sgre52160



6-8 large baking potatoes peeled and quartered Salt 3/4-1 cup whipping cream, half-and-half or milk 1/4 cup butter 6-8 clove garlic, peeled and smashed with the side of a knife Salt and pepper, t




Spinach Salad With Bacon, Caramelized Onions, Mushrooms And Blue Cheese In A Bacon Pan Sauce Dressing Topped With A Hard Boiled Egg
   by sgre52160



2 eggs 4 slices bacon (cut into 1 inch slices) 1 cup red onion (sliced) 4 ounces mushrooms (sliced) 3 tablespoons red wine vinegar 1 teaspoon sugar 1 teaspoon dijon mustard 1 small clove garlic




Mashed Potatoes With Caramelized Onions And Goat Cheese
   by sgre52160



4 tbsp unsalted butter, divided use 1 tbsp olive oil 1.5 pounds yellow onions (approximately 2 large onions), thinly sliced Kosher salt 1/4 tsp sugar 3 lbs Russet potatoes, peeled and cut into 1-




Grilled Beef Sandwiches With Caramelized Onions And Blue Cheese Horseradish Sauce
   by sgre52160



Leftover grilled steak, cut into about 1/4-inch slices 1/4 cup sour cream 1/2 tsp Dijon mustard 1/2 tsp prepared horseradish (more if desired) 1/4 tsp Worcestershire sauce Salt and pepper to





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.