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Beef Stew with Guinness Extra Stout
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 30 Min.
Cook Time: 4 Hr.
What you need:
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For the mashed potatoes:
+ 1 1/2 lb. Idaho® Dutch Yellow potatoes, peeled and cut into 1-in. cubes
+ 2 Tbsp. butter
+ 1/3 c. low-fat milk
+ 1/3 c. low-fat sour cream
+ 1 tsp. Mrs. Dash garlic herb seasoning

For the stew:
+ 1 lb. beef shank, with bone and marrow
+ 2 Tbsp. olive oil
+ 1 pint Guinness Extra Stout
+ 1 15 oz. can diced no-salt-added tomatoes
+ 1 can tomato paste
+ 1 onion, chopped
+ 4 carrots, peeled and sliced
+ 1 bay leaf
+ 1/2 tsp. cinnamon
+ 1 1/2 c. frozen peas
What to do:
For the mashed potatoes:
1. Place potatoes in a large 6 qt. pot with enough water to cover the potatoes (6-8 c. of water depending on the size of your pot). Heat over high heat until water boils - cook for 15-20 min. until potatoes can be pierced with a fork. Do not overcook. Remove from heat and drain.
2. Mash the potatoes with a potato masher. Add the butter, milk, sour cream, and seasoning and mix into the potatoes. Using a fork to achieve a finer texture, mash the potatoes in a circular motion until they're a little smoother, but still chunky. Do not "over work" them or they will become gummy.

For the stew:
1. Heat large heavy pot over medium heat. Cook the onions in 1 Tbsp. olive oil until browned, remove from pot and set aside.
2. Sprinkle both sides of beef shank with salt and pepper (use only pepper for low-sodium diets). Add another Tbsp. of olive oil and brown the beef on both sides. Remove from pot and cut into several pieces - allows for quicker fall-apart tender results.
3. Return beef, including the bone and marrow to the pot. Add Guinness, tomatoes,tomato paste, onions, carrots, cinnamon, and bay leaf to pot. Cover and simmer on low for 3-4 hr. until beef is to desired tenderness. (Alternatively, you may transfer to a slow cooker and cook 8 hr. or so on Low.)
4. While stew is cooking, prepare mashed potatoes.
5. Prepare frozen peas according to package directions. Add to stew.
6. Preheat oven to broil. To serve, spoon stew into oven-proof bowls, top with mashed potatoes, drizzle with a little butter, and place under the oven broiler for a min. to brown. Watch carefully to avoid burning. Serve immediately.