Guinness Stews :)
In honor of St. Patrick's Day, I was looking up Irish Stew and came across these which use Guinness! I will be making the chicken version this evening along with some Irish Soda Bread. Enjoy!! :D
Irish Chicken Stew (Chicken and Stout Stew)
2 tblsp. olive oil
2 medium onions, chopped
3 cloves garlic, minced
6-8 skinless, boneless chicken breasts
5 carrots, sliced into chunks
2 potatoes, peeled and sliced into small cubes
1 tsp. of dried thyme leaves
3/4 tsp. salt
1/2 tsp. black pepper
3/4 cup stout, such as Guinness stout
1/2 pound fresh button mushrooms, sliced
3/4 cup frozen peas

Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook and stir 5 minutes until tender. Remove onions and garlic to a small bowl. Arrange chicken breasts in a single layer in the skillet. Cook over medium-high heat for 5 minutes on each side until lightly browned. Add onion and garlic mixture, carrots, potatoes, thyme, salt, and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes. Add mushrooms and peas to skillet. Cover and cook 10 minutes. Uncover skillet and increase heat to medium. Cook another 10 minutes until chicken is no longer pink in the center.

Beef and Irish Stout Stew
2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (e.g., Guinness)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Guinness stew is always a good choice. That was always our St. Patrick's day special at the Italian restaurant where I was the sous chef (I know, it's not exactly Italian). Great stuff.
Steak & Guinness pie at the Bunch of Grapes on a Sunday afternoon. Yum.
They both sound delicious, I will have to try them.  Thank you!
I'll have to add these to my list of recipes thanks.

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