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86 Comments
- MrBabyMan, on 03/15/2008, -0/+21This sounds so freaking awesome. I've made chili before with Guinness and Young's Double Chocolate Stout, and it was the best I've ever had.
- byosko, on 03/15/2008, -0/+19Guinness is meant to be enjoyed in as many ways as possible -- drinking it, using it in food, etc. Happy St. Patrick's Day!
- jquipp, on 03/15/2008, -3/+19I've had a Guinness beef stew before ... awesome! No wonder we Irish are so lucky ... who else has the world's best beer in their recipes?
- dotlizard, on 03/15/2008, -0/+15brilliant! my kind of recipe.
- StevieJanowski, on 04/02/2009, -1/+15Stew is an underrated meal. I mean I never order it at a restaurant because it seems to plain, but man its good.
- bwelford, on 03/15/2008, -0/+10How could this one not hit the front page. Happy St. Patrick's Day :)
- swags2804, on 03/15/2008, -0/+8Speaking as a (half) Irishman, that looks mighty tasty. Almost as good as something my mom would serve up.
- isntreal, on 03/15/2008, -0/+8Why not use your own cheeseburger instead of their nasty smoke flavored microwaved rubber?
- Jennifer67, on 03/15/2008, -1/+8Yum!! I love beer in mug, beer in my hair and now beer in my stew!! Good find thank you :)
- jggube, on 03/15/2008, -1/+8You know something that would be a nice (but not so Irish) compliment to this... Guinness beer brats!
- jlee2081, on 03/15/2008, -0/+7two pours please
- cathpah, on 03/15/2008, -0/+7If anyone's interested, here's an awesome recipe for chili that also includes a can of guinness! (also calls for a cup of black coffee)
http://www.recipezaar.com/73166 - raleel, on 03/15/2008, -0/+6and here's another that Nigella Lawson has for guinness chocolate cake. I've gotten laid because of this cake
http://www.bordersmedia.com/recipefile/recipes/cho ... - nonamesleft3, on 03/15/2008, -1/+6yum yum, perfect celebratory dinner for Monday!
- inactive, on 03/15/2008, -0/+5i cook all the time. they couldn't supply a printable version? If I cook it, can it qualify for black irish stew?
- mishmash215, on 03/15/2008, -1/+6My family makes something like this but without prunes. and on st pats its corned beef and cabbage !
- TheRealToma, on 03/15/2008, -0/+5Better yet, put in in a rich butter pastry for the best beef pie youll ever have.
- akaoldschool, on 03/15/2008, -2/+7looks good. Did that article reference a "dutch oven"? (couldn't resist)
- inactive, on 03/15/2008, -0/+5yeah, NONE in the last, oh 18 years. Notice my polite admission above? That is because he politely pointed out my foible.
You get a big ***** you, go back and read alt.pictures.binaries.twinkies... - miken32, on 03/15/2008, -1/+6WTF is up with that hand chopping the onions!!! I'm scared to eat this stuff now.
But seriously, who needs pictures to show them how to peel a carrot? Or be told "do not eat bay leaves." He's even got it underlined. Are people really that dumb? - Nysul, on 03/15/2008, -0/+5Yes. I can make toast, spaghetti, and that's about it. Pictures and "do not eat this" examples are very helpful to me.
- elmuerte17, on 03/15/2008, -0/+5you sicken me.
- melonhedd, on 03/15/2008, -0/+5couldn't resist what, moron?
- zymase13, on 03/15/2008, -0/+5Guinness is a meal, who needs food with it?
- inactive, on 03/15/2008, -0/+4well shoot me in the head! not sure how I missed that link, considering how many recipe websites I peruse. thanks.
- zymase13, on 03/15/2008, -0/+4Lighter beers like lagers work better for bratwurst
- mjwhip, on 03/15/2008, -0/+4Also don't forget http://www.proposition317.com/
- trickapro, on 03/15/2008, -0/+4dugg for alot mainly dutch oven but also the how many prunes etc guy and how many times ive written this without beoing able to backspace or comma piss
- Nysul, on 03/15/2008, -0/+4click on print recipe card
- iansocool, on 03/15/2008, -0/+4I like the picture of removing the onions. Is the spoon balancing there or did someone else take the picture? Maybe it's a fake hand.
- PSUstoekl, on 03/15/2008, -0/+4Cute!
- OisinT, on 03/15/2008, -0/+4oh come on... it still is Irish even though it's owned outside the country now.
- thirtysixbelow, on 03/15/2008, -1/+4It's not the best beer in the world, but it definitely doesn't suck either. Guinness and Sam Adams are usually the only two beers on tap at most restaurants that are worth a damn. It has its place. Guinness extra stout is much better imo. That's what I will be pretending to be irish with on monday.
- sdcarter, on 03/15/2008, -1/+4Zee Germans. But Guinness is way more versitile.
- mryokai, on 03/15/2008, -1/+4Oh God, I'm so hungry now.
PS. Recipe for win: Burger King Cheeseburger. Take flour. Add Guiness to flour. Coat Burger in Guinessy batter. Deep fry. Superb. - sockpuppets, on 03/15/2008, -0/+3I use it as a massage oil.
- PSUstoekl, on 03/15/2008, -0/+3The best Irish food I ever had was in this awesome pub in the Gaslamp section of San Diego. They have an ample menu of Boxty dishes, most of which involve Guinness (which they get on tap straight from Ireland).
http://www.thefield.com/ - draftingtableX, on 03/15/2008, -0/+3omg yum.
- blinker265, on 03/15/2008, -0/+3does it get any more Irish? beef and beer...what a combo :)
- elias, on 03/15/2008, -0/+3the pope changed it to the 15th this year ......
- inactive, on 03/15/2008, -0/+3yes
- barroni, on 03/15/2008, -0/+3looks and sounds tasty Im making it
- jus1haz2, on 03/16/2008, -0/+3Tá mé ólta! Go dtachta an diabhal thú!
- akaoldschool, on 03/18/2008, -0/+3A moron is someone who lashes out in ignorance. Look up the term "dutch oven" maybe you'll figure it out.
- wilf_brim, on 03/15/2008, -0/+3RTFA. The prunes take away some of the bitterness that otherwise would be present from the Stout.
- elipabst, on 03/15/2008, -1/+4That's funny, because they actually use it for massaging the cows the Japanese use to make Kobe beef. Hey, you don't happen to be a Japanese cow, do you? Because you know, you type really well for a cow.
- BelatedHero, on 03/15/2008, -0/+3I second this.
- inactive, on 03/15/2008, -1/+4I ate a few bay leaves one time and ended up with a bowel obstruction that lead to toxic megacolon and rectal prolapse. I've had Irritable bowel syndrome and a foul smelling stench aura around me ever since the surgery.
- jordanisj, on 03/15/2008, -0/+3It's easy to make the stew more Irish: you add potatoes.
- misimiki, on 03/17/2008, -0/+2I have been cooking "beef in Guiness" for years - it's a cracking dish, but I have a couple of pointers for this recipe, but before that I have to say that the idea of prunes in the stew is great. I would normally use more onion which would break down to thicken the stew. Top tip.
First, it almost doesn't matter what type of beef you use as foa any stew the longer you cook it the more tender it will be. Hence always cook a stew for min 3-4 hours. You may notice that any stew eatenthe day after it is made is always better because the flavours have really penetrated the dish.
Next I prefer to flour the beef first (don't forget to season the flour with S & P) and then brown it up. This means you will get nice crispy bits at the bottom of the pan which may look burned but don't worry about that, all it means is that the sugars in the beef have caramelized and will add flavour once the liquids of the dish have been added (this is called deglazing).
You can always add mushrooms but if you do wait until the last hour before adding them or else they will get too soggy. I have also use ***** mushrooms for this which need even less cooking. Actually you could add ***** mushrooms after cooking (but put the lid back on) and the ambient heat of the stew will cook them perfectly.
I like this stew with a really buttery mash potato but another great idea is to make dumplings and add them for the last hour of cooking. Basically use breadcrumbs, dripping and loads and loads of herbs (though perhaps not too perfumed herbs like Basil) and make egg sized balls and drop them into the stew. There are plenty of recipes out there.
Happy cooking -
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