Guinness Beef Stew

Is it just me or is this cold weather too much. Of late I have been working from my bed because anywhere far from my bed is freezing! Can’t even sit in the living room right. I am usually for cold beverages but heck no! Miss me with that BS. Is it possible to have warm cocktails?

This weather calls for comfort food and what else takes the cake than Guinness Beef Stew. The Guinness gives the stew a deep, rich flavor that basically tenderizes the meat. In this recipe, I marinated the beef with Guinness because it tenderizes the meat. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful.

I can’t even begin to start how tender that beef is. Here are some cooking tips to making really good beef stew:

• Brown the beef: It adds so much flavor when cooking the stew.
• Use Thickener: You can use corn flour or all purpose flour. They are good in thickening stews
• Get a bottle of Guiness: I mean, it is one of the main ingredients.
• Have some Beef Stock/Broth: It’s better than just using water because of the flavor!

A quick tip when it comes to making stews, don’t cover the pot all the way through. Leave a bit of space so that when the stew simmers, it doesn’t get watery.

Just a quick reminder to all my readers that even if you are cooking with ALCOHOL, you do not get DRUNK. The alcohol aspect evaporates, but the flavor remains. It is totally safe to eat even for those who don’t drink.

This beef stew is perfect over rice, okay, I am a bit biased because that is basically what I love eating. You can also have it over creamy mashed potatoes. It slaps so hard you will be looking for seconds. Don’t say I din’t warn you 🙂