Guinness Stew

While in Las Vegas, MDS and I had dinner at Ri Ra Irish Pub in Mandalay Bay. Nothing in Vegas is truly authentic, but it is possible that Ri Ra is the closest thing to authentic there. Ri Ra, which comes from a Gaelic term meaning fun and madness, was built from reconstructed pubs from Ireland. Ri Ra is a beautiful pub that makes you forget that you are surrounded by casinos. 

The food at Ri Ra is excellent Irish pub fair. MDS ordered the Guinness Stew, which was delicious. So I decided to try to re-create the stew. Now the first steps in preparing the stew requires about an hour of dedicated steps. But once the stew is put together, it just simmers for some time with occasional stirring. One ingredient that is traditional is parsnips, which are related to carrots. I found that I really like parsnips and will add them into my regular rotation of roasted vegetables.

Guinness Stew 

• Olive oil
• 1/2 pound bacon
• 2 1/2 pounds beef
• 3 Tbsps. flour
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 1 tbsp. minced garlic
• 2 onions, chopped
• 3 medium potatoes, cut 1/2 inch pieces
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 1 large parsnip, chopped
• 12-16 ounces Guinness stout
• 1 cup beef broth
• 2 tbsp. Worcestershire sauce
• 1/4 cup tomato paste
• 1 tsp. ground thyme
• 2 bay leaves

Cut beef into one-inch pieces. Dredge beef through flour mixed with salt and pepper. Fry bacon in a Dutch oven. Remove bacon. Add olive oil, if needed. Brown the beef on all sides, working in batches until all beef is browned. Remove all beef. Cook onions until carmelized. Add garlic and cook for two minutes. Add potatoes, carrots, celery, and parsnips. Cook for 5-10 minutes. Add Guinness and bring to a boil. Deglaze the bottom of the pot. Boil for 2 minutes. Return the bacon and beef to the pot. Add broth, Worcestershire sauce, tomato paste, bay leaves, and thyme. Bring to a boil. Reduce heat to low. Cover and simmer for 2 hours. Remove bay leaves. Enjoy!