Beef and Guinness Stew

I love a hearty stew and Guinness so this recipe immediately appealed to me when I saw it in the March issue of Cooking Light (it seems a lot of recipes did). This is definitely a weekend dish because it takes a few hours for the stew to cook and requires quite a bit of prep work chopping vegetables. It was definitely worth the effort.

Beef and Guinness Stew
from Cooking Light, March 2010

2 T. canola oil, divided
1 T. butter, divided
1/4 c. all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes
1 t. salt, divided
5 c. chopped onion (about 3 onions)
1 T. tomato paste
4 c. fat-free, less-sodium beef broth
1 (11.2-ounce) bottle Guinness Draught
1 T. raisins
1 t. caraway seeds
1/2 t. black pepper
1.5 c. (1/2-inch-thick) diagonal slices carrot (about 8 oz.)
1.5 c. (1/2-inch-thick) diagonal slices parsnip (about 8 oz.)
1.5 c. (1/2-inch) cubed, peeled turnip (about 8 oz.)
2 T. finely chopped fresh flat-leaf parsley

1. Heat 1 T. oil in a Dutch oven over medium-high heat. Add 1.5 t. butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 t. salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown beef on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 T. oil and 1.5 t. butter, and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 t. salt, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

Black and Tan Brownies

The phrase "black and tan" was originally used to refer to British soldiers that were sent to suppress Irish rebels after the 1916 Easter Rising, but has since is known more commonly as the delicious drink concoction made of half Harp Lager and half Guinness Stout. Now these delicious brownies from Cooking Light are borrowing the name, and I definitely think they do it justice.

These brownies are heaven. The bottom layer is chewy and toffee-ish, while the top layer is light with a deep chocolate flavor. The brownies don't taste like Guinness, but the chocolate layer with Guinness has a more intense flavor.

Black and Tan Brownies
from Cooking Light, March 2010


Tan Brownies
6 T. butter, softened
1.5 c. packed brown sugar
2 large eggs
4.5 oz. all-purpose flour (about 1 c.)
1 t. baking powder
1/4 t. salt
1/2 c. chopped pecans
Cooking spray


Black Brownies
3 oz. unsweetened chocolate, finely chopped
4 T. butter
1 c. granulated sugar
2 large eggs
1 t. vanilla extract
1 c. Guinness Stout
4.5 oz. all-purpose flour (about 1 c.)
1/4 t. salt

1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350 degrees.

2. To prepare Tan Brownies, place 6 T. butter and brown sugar in medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 t. vanilla. Weigh or lightly spoon 4.5 oz. flour (about 1 c.) into a dry measuring cup; level with a knife. Combine 4.5 oz. flour, baking powder, and 1/4 t. salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350 degrees in the lower third of the oven for 15 minutes.

 

3. To prepare Black Brownies, melt chocolate and 4 T. butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 t. vanilla, and Guinness, stirring with a whisk until well-combined. Weigh or lightly spoon 4.5 oz. flour (about 1 c.) into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 t. salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350 degrees for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.