Each year I make this stew (or a version of it) to celebrate St. Patrick’s Day. It is delicious and totally worth the time it takes to babysit it so that it does not burn.
This year I served it with mashed red potatoes and fried cabbage.
Steak and Guinness Stew
2 pounds stew beef
2 tablespoons canola oil
1 large onion, chopped
8 ounces white mushrooms, sliced
2 cloves garlic, minced
1 1/2 cups beef broth
1 14.9 ounce can of Guinness
4 tablespoons cornstarch
salt and black pepper, to taste
Puff pastry squares (measuring about 4 inches by 4 inches), baked according to package directions.
Heat the oil in a heavy pot over medium-high heat. Brown the stew beef. Add the chopped onions and cook until softened. Add the sliced mushrooms and garlic. Next, add 1 cup of the beef broth and the Guinness. Mix the cornstarch in the remaining 1/2 cup of beef broth and add to the other ingredients. Bring the stew to a slight boil and then reduce the heat to low. Cook on low for 2 hours, stirring very often, until the beef is tender. The stew has the tendency of sticking to the bottom of the pot, so be sure to stir often. Season to taste with salt and pepper. To serve, spoon the stew onto a plate, and top with a pastry square.