As part of our St Paddy's celebrations I wanted to make a special dinner, and made my first ever Guinness Stew.
I looked up several recipes and sort of adapted/mashed them together according to our needs as we are on a modified low FODMAP diet and due to my shoulder and hand issues I needed a slow cooker version and I didn't want to wind up with left over Guinness so wanted a recipe that would use the whole can.
As beer is low FODMAP due to the fermenting process I am assuming Guinness is too.
A couple of recipes suggested the stew is better the next day so I made it Friday to have on Saturday. Hubby taste tested it on Friday night and said it was definitely far better on Sunday night, he said it was richer and more hearty than on Friday. So this is a great make ahead meal which really helps with planning for a day that you know you won't be able to cook.
I managed to get 8 serves out of this recipe, we had a family meal and I put 4 single serves away for hubby. Note he said it didn't do well being frozen and reheated.
So here is what my adapted recipe wound up being.
900grams of diced chuck steak
2 tables spoons of flour
A crack of salt and pepper added into the flour
1 can of Stout or Guinness
3 cups of Beef stock (either homemade or Massel stock cubes disolved in water)
1 tablespoon of tomato paste
2 teaspoons of dried thyme
2-3 tablespoons (I spilt it into my pot) of parsley (fresh was out of stock when hubby did the shopping so I had to use dried)
2 large carrots cut into chunks
2 potatoes cut into chunks (I used 3 and it was too much potatoe)
2 celery stalks diced
The greens from 3 spring onions finely diced.
Put the potato and carrot into the bottom of the slow cooker.
Place flour and a crack of salt and pepper into a freezer bag, in batches put meat into the bag and shake, set aside on a plate ready to cook.
Once all meat is coated in a heavy pan in batches brown meat, transfer to the slow cooker.
Add spring onion greens and celery to the pan and saute a little. Add to the slow cooker.
Add tomato paste, stock, stout, thyme and parsley. Give a stir without disturbing the vegetables at the bottom.
Cook on high for 4 to 6 hours or low for 8 to 10 hours.
Cool and refrigerate to serve the next day.
My sauce did not thicken so for serving I decided I would put one family serve in a pot on the stove for 15 minutes to simmer off the excess and cook the dumplings in the sauce while doing it.
Serve with Mashed Potatoes or Rice and low FODMAP parsley dumplings.