Beef And Guinness Stew With A Glass Of Cabernet

As threatened promised, I’ve been MIA for a few days up to my elbows in “Operation: Next To Last Move”.

One thing that has been a saving grace has been my modest little, hard working crock pot.

Is there anything better at the end of a long day than coming home to the beautiful aromas of dinner in the crock pot?

I think not.

My sweet and fabulous mom introduced me to this truth, buying me a crock pot when my first baby was born. That “baby” is grown and has his own babies and that crock pot is still going strong.

crock pot

A few nights ago, that “little crock pot that could” produced a delicious and hearty Beef and Guinness Stew – which, of course we paired with wine.

Not weird at all.

Jerry, who is both a rock star as a son-in-law and a rock star as a cook, found this recipe. I love that it reminds me of our trip to Ireland with dear friends.

The original recipe appeared on Food Republic but here is my semi-modified version.

Beef and Guinness Stew

  • 2 pounds of stew meat (I have also made the recipe using short ribs)
  • 3 tablespoons of vegetable oil
  • 2 tablespoons of flour
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • cayenne pepper to taste
  • 2 onions, chopped
  • 1 clove of garlic, chopped
  • 2 tablespoons of tomato paste, dissolved in 4 tablespoons of water
  • 1 1/4 bottles of Guinness (what you do with the other 3/4 bottle is up to you)
  • 6 – 8 carrots, peeled and cut into large chunks
  • 6 – 8 celery stalks, cut into large chunks
  • sprig of fresh thyme
  1. Combine the flour, salt, pepper, and a couple of pinches of cayenne pepper.
  2. Toss the meat in a bowl with one tablespoon of oil then toss it in the flour mixture to coat.
  3. Heat the remaining oil in a large skillet on medium-high heat. Brown the meat on all sides.
  4. Add the onions, crushed garlic and tomato paste mixture, cover and cook gently for 5 minutes.
  5. Transfer the contents of the pan to crockpot.
  6. Pour some of the Guinness into the skillet, bring to a boil and stir to dissolve the caramelized meat juices on the bottom of the pan then pour this reduction over the meat in the crockpot.
  7. Add carrots, celery and sprig of thyme.
  8. Stir and season to taste.
  9. Cook in covered crockpot until dinnertime.

Best served over mashed potatoes or polenta.

Beef and Guinness Stew

The Wine…

Now this kind of hearty, beefy deliciousness can be paired with a variety of different red wines but, in this case, Peter chose the 2012 Leese-Fitch Cabernet Sauvignon.

2012 Leese-Fitch Cabernet Sauvignon

This wine, though made from predominantly Cabernet Sauvignon grapes, includes a little Petit Verdot, Merlot, Barbera, and other varietals. With aromas of blackberry and herbs and flavors of dark cherry, black currant and a little hint of caramel, it complemented the sweetness of the stew beautifully.

The 2012 Leese-Fitch Cabernet Sauvignon (which sells for about $12 per bottle) is a great choice for folks who don’t love BIG cabs. The tannins, while present, are gentle. In some ways this wine drinks more like a Pinot Noir than a Cabernet. It’s a versatile wine that will appeal to a wide variety of tastes.

Not to sound like a wine snob but I had serious doubts about a $12 Cabernet. Our wine store guy convinced us to try it.

Color me pleasantly surprised and impressed. It’s no Chimney Rock but at a fraction of the price, it’s pretty darn good.

This palate friendly and budget friendly wine should be pretty readily available at your large, local wine store like Total Wine or Binny’s Beverage Depot. Its availability and price point might make it the perfect “House Red” wine.

Beef stew and a glass of red wine – what a great way to relax at the end of a busy day. And for all those being pummeled by cold and snow, the perfect way to take the chill off your bones.

Enjoy!

You Might Also Like:

Thanks for stopping by!

Comments

  1. Yea for Crock Pots…especially vintage ones! Mine is harvest gold and brown. It was a wedding present.
    Kathy G recently posted…Four Important WordsMy Profile

    • Years from now archeologists will dig up some lovely harvest gold kitchen appliances and instantly be able to identify the era from which they came. Also, avocado green.
      Mo Lux recently posted…Missing YouMy Profile

  2. I love using my crock pots!! I haven’t seen one like that in awhile!!
    The stew looks tasty especially with the wine!
    Hope all is going well with the upcoming move!
    Kim recently posted…A Sherpa Wife I’m NotMy Profile

  3. That was one of the wines I served at Thanksgiving – very good. My daughter recommended it from when she used to work catering for weddings. A great inexpensive red 🙂
    Vicki recently posted…Thoughts for ThursdayMy Profile

  4. Warms my heart Mo. This beef and guiness stew sounds like just the ticket for me on this sunny, coldish day. My bathroom sink is plugged and 1/2 hour of plunging has not unclogged it. Tom, my lovely plumber, has kindly offered to pop by after work. I should make some of this and send him home with it.
    My mother-in-law gave me our crock pot. It is still turning out lovely comfort food 17 years later.
    Kelly McKenzie recently posted…Confusion Could Be an Olympic EventMy Profile

  5. I bet today’s crock pots won’t last as long as our good old vintage ones have! Hope you got your sink unclogged! And hope you enjoy some of the Guinness stew this weekend!
    Mo Lux recently posted…Missing YouMy Profile

  6. Bloglovin gave me an error message so I had to come in another way. I am so making this! And I don’t have any problem drinking the extra beer! 🙂
    Michelle recently posted…Tangy Sesame Chicken WingsMy Profile

Trackbacks

  1. […] few weeks ago, I published a post about a delicious Guinness Beef Stew made in my crockpot.  I got a few comments on the post but not as many as I would have expected […]

  2. […] previously reviewed the 2012 Leese-Fitch Cabernet here. It was a delicious pairing with Guinness Beef Stew. Look for the 2013 vintage on the shelves now. […]

Speak Your Mind

*

CommentLuv badge