Guinness Beef Stew Recipe - Chisel & Fork (2024)

FAQs

Why is my beef and Guinness stew bitter? ›

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.

FLOUR: I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce. Some recipes say to dust beef with flour before browning – I prefer not to use this method because the flour burns then this permeates throughout the whole stew.

Bring to a boil, then cover and braise in the oven for 2 hours. After 2 hours, add the carrots and potatoes. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

And none of this is to dismiss the notion of Guinness stew, which is delicious. But one could use any type of malty beer such as a porter, a different type of stout, or even a milder type of ale in chili – anything that works with the bolder flavor of beef. Some recipes for Irish stew call for red wine instead.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Add a little brown sugar to this Guinness beef stew to help get rid of some of the bitterness that can come from the Guinness when it is cooked. Use a slow cooker instead to make this recipe even easier.

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Why is my beef stew always tough? ›

Rather than searing, you end up simmering and steaming your meat chunks. Instead of taking 10 minutes to brown, you end up blasting your meat with high heat for 20 minutes in order to first drive off that extra moisture. All of this increases the amount of stringy, dry, steamed meat in your final stew.

Once the meat is browned, pour in the reserved marinade and enough liquid (such as beef broth or water) to cover the meat. Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2-3 hours. The longer you cook it, the more tender the meat will become.

It's rich in collagen, high in protein and iron and a good source of Vitamin B12. You can't get a more comforting dish than this stew. 350g portion is appropriate for a healthy & active adult with a good appetite or two young kids to share.

Your perfect pint, complete with its creamy white head, just domed proud of the glass rim, is then ready to drink. At home, you should let the can chill for at least 24 hours before pouring the contents of the can into a large glass in one smooth action.

Tapping into cooking opportunities

“For marinating, braising or stewing, use Guinness Extra Stout or Foreign Extra Stout because of the depth of flavor they provide. If you just want more of a hint of Guinness, use Guinness Draught.”

Isohumulones are the primary source of bitterness in Guinness and, generally speaking, in beers. The more humulone available during boiling, the more likely it is to isomerise and thus produce isohumulones.

A bitter aftertaste in meat could indicate a few different things. Overcooking meat, especially poultry, can produce compounds that leave an unpleasant taste. Certain cuts like organ meats may have a natural underlying flavor some find bitter.

Bitterness is likely due to hypoxanthine, anserine and carnosine as well as some amino acids (MacLeod, 1994).

How do you fix BITTER beer cheese soup? Two things may be at play here. 1) You tasted the soup shortly after adding the beer before the bitterness of the alcohol had a chance to cook off. If this is the case, let the soup cook for 5 more minutes then taste again.