The Best Guinness Beef Stew and Boxty
A potato pancake crepe wrapped around a tasty Guinness beef stew.
Ingredients
Boxty
- 1 (8 oz.) Yukon gold potato, peeled, cubed
- 1 (4 oz.) Yukon gold potato, peeled, grated and squeezed dry in paper towels or clean kitchen towel to remove excess liquid
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Guinness Beef Stew
- 1 ¼ pounds beef for stew cut into bite-size pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 3 tablespoons all purpose flour divided
- 2 tablespoons vegetable oil
- 2 sweet onions chopped
- 1 ½ cups carrots bite-size
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 1 (14 oz.) can chicken broth
- 1 ½ cups Guinness beer room temperature
- ½ tablespoon dark brown sugar
- ¼ cup chopped flat leaf parsley or other fresh herbs
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
Instructions
Boxty
- Heat oven 200F.
- Cooked cube potatoes in salted boiling water until tender. Drain potatoes and mash. Mix mashed potato with raw grated potatoes, flour, baking soda, salt and buttermilk; blend well. This will make a thick, spoonable batter.
- On a medium hot greased large skillet, pour ⅓ cup of potato mixture into center of skillet spreading with the back of the spoon to form a 6-inch pancake.
- Cook about 3 to 4 minutes or until edges are dry and pancake is golden brown. Flip and cook other side.
- Transfer pancake to baking sheet and keep warm in oven.
- Repeat with remaining batter, greasing skillet between pancakes.
- To assemble, place one pancake on serving plate. Spoon ½ cup of stew down center of pancake; fold over.
Guinness Beef Stew
- Season beef with salt and pepper; toss with 1 tablespoon of flour. Heat 1 tablespoon of oil in oven-safe Dutch oven over medium-high heat. Brown half the beef; transfer to plate. Add remaining beef; brown and transfer to plate. Add remaining oil to Dutch oven.
- Add onions and carrots; cook, stirring occasionally, for 6 to 8 minutes or until onions are golden brown.
- Add tomato paste, garlic and remaining flour; cook for 2 minutes.
- Add chicken broth and Guinness, stirring to scrape up any browned bits.
- Stir in sugar, half the parsley and all the thyme; bring to a boil.
- Transfer, uncovered, Dutch oven to 325F. oven. Bake 60 minutes or until beef is tender, stirring after 30 minutes. Stir in remaining parsley.
Notes
I recommend preparing the stew the day before. Once the stew is made it can be kept warm or re-heated on the stove top while preparing the pancakes.
Nutrition
Serving: 1 servingCalories: 487kcalCarbohydrates: 39gProtein: 22gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 71mgSodium: 833mgPotassium: 787mgFiber: 4gSugar: 11gVitamin A: 5.456IUVitamin C: 17mgCalcium: 109mgIron: 4mg
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