Old Fashioned Irish Beef Stew - Guinness Stout Beer - Step-By-Step Cooking Tutorial
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IRISH BEEF STEW Future Cookbook Recipe
OLIVE OIL 2 LB. BONELESS BEEF CHUCK ROAST CUT IN 1” PIECES
SALT & PEPPER
1 MEDIUM ONION, CHOPPED
3 MEDIUM CARROTS, PEEL AND CUT INTO 1” PIECES
3 MEDIUM PARSNIPS, PEEL AND CUT INTO 1” PIECES
1 PACKAGE (8-10 OZ.) MUSHROOMS SLICED
2 CLOVES OF GARLIC – PRESSED
1 TSP. DRIED THYME
1 TSP. DRIED ROSEMARY
2 BAY LEAVES
1 CAN OR BOTTLE (ABOUT 12-15 OZ.) GUINNESS STOUT
2 1/2 CUPS BEEF BROTH
1 TBSP. DIJON MUSTARD
1 TBSP. TOMATO PASTE
1 TBSP. WORCESTERSHIRE SAUCE
1 LB. SMALL YELLOW POTATOES, HALVED CHOPPED
FRESH PARSLEY
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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