Spring definitely feels like it’s on its way here in Boston! We had the windows open for much of the weekend, and it was lovely to feel fresh breezes blowing through the windows. I love the change of seasons and the hope that March brings just as much as I love St. Patrick’s Day and my birthday season. Chilly nights still call for warm comfort food, and Sunday dinner was a delicious Guinness beef stew that I put together without a recipe.
1,14.9 ounce can of Guinness
1 pound of stew beef
1 cup of beef stock
3 cups chopped red potatoes
2 cups baby carrots
2 cups butternut squash
2 cups peas and pearl onions
3 tablespoons tomato paste
3 tablespoons flour
3 tablespoons butter
garlic powder, black pepper, parsley, and sea salt to taste
I started by marinating the stew beef in Guinness, garlic powder, black pepper, sea salt, and parsley. It smelled so good! While the beef marinated, I prepped the veggies, saving time and money by using frozen peas and butternut squash.
When I was ready to get this all-day recipe going, I started by removing the beef from the Guinness marinade and dusting it with flour. I added the beef to an already-browning roux and cooked the beef on all sides until browned. Then I poured in the Guinness marinade and scraped up all of the beef bits from the bottom of the pan. I layered the veggies in, poured in beef stock, and added the tomato paste, stirred, and cooked on very low for five hours.
The result was a rich, flavorful, filling dinner that went perfectly with my favorite brown bread. The Guinness base of the stew added so much depth; this is definitely a Sunday dinner winner and a great option for St. Patrick’s Day.
I can’t believe it’s Monday already. I’m a little overwhelmed already by my workload for the week but excited because my fantastic father-in-law arrives from Ireland on Wednesday. We’re having a party for him Friday night, and I can’t wait to be with family and friends to celebrate him.
What are you looking forward to this week?