[at-l] Guinness Stew

Carla & Dave Hicks carla_dave_hicks at verizon.net
Tue Nov 30 10:12:13 CST 2010

Interesting, that they use corn.

I never think of corn in a Irish type dish – or any other European cuisine, for that matter.  In my travels, I saw corn meal (including polenta) is used in some of Europe.  However, back in the day, I never saw full corn kernels.  Has that changed? 


From: Felix J 
Sent: Tuesday, November 30, 2010 9:34 AM
To: at-l 
Subject: [at-l] Guinness Stew

Just got this from The Inn near the Long Trail:

The recipe is for the batch we make for the restaurant so you will have to cut it down for home use.

10# stew beef cubed

1 gallon Guinness stout

1 gallon water

2 tbs Maggi seasoning

1/4 cup gravy browning or Kitchen Bouquet

1/3 cup concentrated beef base 

5# red potatoes cut (with skin on)

4# carrots cut

3 large onions cut

2 bunch celery cut

1.25 # frozen corn

1.25 # frozen peas

roux (we make our own, add 4 cups white flour to 1 cup melted butter, stir regularly over medium heat until mixture has a nutty smell)


1. Brown beef in large pot.

2. add Guinness, water, maggi, gravy brown and beef base, cover and cook over medium heat for 2 hours.

3. add potatoes, carrots, onion & celery, cover and cook 1 hour.

4. add frozen corn & peas, cook 1/2 hour

5. remove from heat, strain fluid from solids, set solids aside.

6. put fluid over heat  and whisk in roux a bit at a time until gravy is desired thickness, re-add to solids.

7. enjoy

Patty McGrath

Inn at Long Trail

Felix J. McGillicuddy
ME-->GA '98
"Your Move"
ALT '03 KT '03

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