2 Lbs. stew beef (cut in cubes)
4 Carrots (peeled and cut in cubes)
8 Potatoes (washed and peeled)
1tsp. Pink Himalayan Salt
2 tsp. Black pepper
2 cups of Low Sodium Vegetable Stock
2Tbs. All Purpose Seasoning
1 Large Onion (peel and chopped)
1 Bulb of Garlic (peeled and crushed)
1/4 of Balsamic Vinegar
1 Tbs. Apple Cider Vinegar
1/4 Cup of Olive Oil or Coconut Oil
4 Sprigs of Shallots (Chopped)
4-6 sprigs of Fresh Thyme
2 Cup of Guinness Stout
2 Cups of water
1 Tablespoon of low sodium soy sauce
Season your beef with salt, black pepper and all purpose seasoning. Get a heavy bottom pot similar to the one shown in image below.
1 CAN OF GUINNESS STOUT $2.50
Heat your pan on medium and add your oil. Place your seasoned beef in the pot to brown. Yes, all of it and stir occasionally so it doesn’t stick to the bottom of the pot. Brown your beef until it is nice and golden brown. This method gives you really good flavour for your stew beef because potatoes are very good at absorbing all the flavour out your stews so you want to brown your beef before cooking completely. This will take a good 20-25 minutes. Once completed, add your vegetable stock and 2 cups of water along with your 2 Cups of Guinness Stout, balsamic vinegar and apple cider vinegar . Let cook for approximately 40-45 minutes without your potatoes and carrots. You want your beef to be at least 3/4 cooked before adding your potatoes and carrots. After 40-45 minutes your meat should be nice and tender but not quite soft enough. Now add your potatoes and carrots, garlic, onion, shallots and thyme cook for another 30 minutes or until you feel all your ingredients are nice and soft. Important: You want to add all your fresh herbs near the end of cooking to get the maximum flavour with your stew beef.
I do not like using the slow cooker for this recipe because I feel you don’t get the same kind of flavour when you do. However, if you wish you can use your slow cooker, but make sure you brown your meat first then add it to the slow cooker. If you also wish you can use your “Pressure Cooker” to speed things up when cooking any kind of meat stews or any meat in general that needs to be really soft and tender. The “Pressure Cooker” will definately get your meats to literally fall off the bone so to speak.
Where did the idea for the Guinness Stout came from?
Well, that’s easy. Having grown up in the Caribbean, Guinness Stout was one of my Grandfathers favourite Stout to drink. My Grandmother like myself was not a drinker but she understood how important and also flavourful the Stout could be to many of her Jamaican dishes. I often use Guinness Stout in my Christmas baking and other recipes. I love the flavour of Guinness Stout in meat dishes it gives it such a rich flavour without overpowering the dish. I believe more people should cook with it if they haven’t yet done so.
My Grandmother would always use Guinness Stout with her Carrot Punch a recipe she taught me when I was a little girl and she would always use Guinness in her “Fruitcake” recipes a tradition I continue today. Guinness is also good in “Oxtail Dishes.”
Today, I dedicate this recipe to my wonderful Grandfather who is still alive today.
This recipe is for Melvin Innis my Grandfather who now lives with his daughters in Miami after my Grandmother passed away. He was and still is a very kind man both in spirit and words. He taught me all the values of compassion, kindness, respect for family, respect for family history and traditions and most importantly to respect God and follow the principles of God, love God and Jesus Christ and never to let go of what is right and just.
“Always do what is right even if it may hurt me—Do it anyway, because God is always watching.”
If he was here with me today he would have enjoyed this dish immensely.
Recipe Created October 6, 2016
Alice Choo-Shee-Nam—Living In Durham Community Blog