Guinness Stew

The idea of joining the rustic simplicity of stew with the bitter and deep note of Guinness is quite fascinating. I propose it with an Italian touch, perhaps using aromatic herbs like rosemary to give that Mediterranean scent to the dish.

Ingredients

• 1 kg of beef for stewing
• 2 tablespoons of flour
• 3 tablespoons of extra virgin olive oil
• 2 large onions, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves of garlic, chopped
• 500 ml of Guinness beer
• 500 ml of beef broth
• 1 tablespoon of tomato paste
• 1 sprig of rosemary
• 2 bay leaves
• Salt and pepper to taste

Preparation

1. Lightly flour the beef pieces.
2. In a large pot, heat the oil and brown the meat on all sides until it is well sealed and golden. Then remove it and set it aside.
3. In the same pot, add another drizzle of oil if necessary and sauté onions, carrots, and celery until they are soft, then add the garlic and sauté for another minute.
4. Put the meat back into the pot with the vegetables, then add the Guinness, beef broth, tomato paste, rosemary, and bay leaves.
5. Bring to a boil and then lower the heat and let it simmer covered for about 2 hours, or until the meat is tender. Occasionally check and stir.
6. If the liquid reduces too much, you can add a little more broth or water. If at the end of cooking the sauce is too liquid, you can let it reduce uncovered over a higher heat, until you get the desired consistency.
7. Adjust salt and pepper at the end of cooking.

Curiosity

Guinness is an Irish stout beer with a distinctive flavor given by the roasting of barley, which can add a rich note and a hint of bitterness to cooked dishes. In Ireland, it is very common to use Guinness for cooking, especially in hearty dishes like stews and casseroles.