Best 2 Drunken Winter Stew Recipes

Indulge in a culinary journey with our Drunken Winter Stew, a heartwarming and flavorful dish perfect for a chilly evening. This enticing stew combines tender chunks of beef, hearty vegetables, and a delightful blend of spices, all simmered in a rich red wine sauce that adds a touch of sophistication and depth. The robust flavors are further enhanced by the addition of dried fruits, creating a symphony of sweet and savory notes.

Accompanying this main course are two equally tempting recipes. Treat your taste buds to our delectable Roasted Garlic and Herb Potatoes, featuring perfectly roasted potatoes infused with aromatic herbs and a hint of garlic. And for a sweet ending, our Spiced Apple Crisp beckons with a flaky oat crumble topping and a warm, comforting filling of spiced apples. With this trio of recipes, you'll have a complete and satisfying meal that will impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

DRUNKEN IRISH STEW

Drunken Irish Stew image

Make and share this Drunken Irish Stew recipe from Food.com.

Provided by CookingONTheSide

Categories Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 lbs stewing beef (cut into 1-inch pieces)
7 garlic cloves, crushed
1 cup dry red wine
1 cup Guinness stout
6 cups beef stock or 6 cups broth
3 tablespoons tomato paste
1 1/2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
4 bay leaves
2 tablespoons butter
1 lb russet potato (cut into 1/2 inch pieces)
1 lb baby red potato (cut into 1/2 inch pieces)
4 stalks celery, chopped
2 cups carrots, peeled (cut into 1/2 pieces)
1 large white onions or 1 large yellow onion, roughly chopped
1 tablespoon cornstarch, plus 1 T water
salt, to taste
pepper, to taste

Steps:

Heat olive oil in large heavy pot over medium high heat.
Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
Stir to combine and bring mixture to a boil.
Once boiling, reduce heat to low.
Cover and simmer for 1 hour.
Stir occasionally.
Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
Set aside until stew has simmered for 1 hour.
Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
Slowly add to the stew, stirring for about 1 minute until thickened.
Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
Serve with a nice crusty bread and enjoy!

Nutrition Facts : Calories 474.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 53, Sodium 902.8, Carbohydrate 45.3, Fiber 4.5, Sugar 7.3, Protein 22.6

DRUNK BEEF STEW

Drunk Beef Stew image

Make and share this Drunk Beef Stew recipe from Food.com.

Provided by fshpiler

Categories Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beef stew meat, cut into byte-size pieces
1/2 cup flour, seasoned with
salt and pepper
2 -3 tablespoons cooking oil
1 large onion, diced
12 ounces dark beer
2 cups beef broth
28 ounces diced tomatoes
2 medium carrots, cut into 1/2-inch pieces
5 medium potatoes, cut into 1/2-inch pieces
1 cup frozen green pea

Steps:

Toss meat with seasoned flour to coat all sides.
Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.
Remove meat and cook onion briefly in pan.
Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.
Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.
Add peas during the last ten minutes of cooking.

Nutrition Facts : Calories 1256, Fat 66.4, SaturatedFat 24.3, Cholesterol 236.4, Sodium 944.6, Carbohydrate 85.6, Fiber 11.9, Sugar 14.4, Protein 72.7

Tips:

Choose the Right Cut of Beef: Opt for a chuck roast or brisket, known for their rich flavor and tenderness when cooked low and slow.
Brown the Beef Thoroughly: Searing the beef before stewing develops a deep, caramelized crust, adding depth of flavor to the stew.
Use a Variety of Vegetables: Incorporate hearty root vegetables like carrots, parsnips, and turnips, along with aromatic vegetables like onions, celery, and garlic, for a well-rounded flavor profile.
Enhance Flavor with Herbs and Spices: Experiment with thyme, rosemary, bay leaves, and peppercorns to infuse the stew with warmth and complexity.
Simmer for Rich Flavor: Allow the stew to simmer for at least 1 hour, allowing the flavors to meld and deepen. Longer cooking time results in more tender beef and vegetables.
Don't Overcrowd the Pot: Ensure there's enough space for the ingredients to interact with the cooking liquid and develop flavor.
Adjust Seasoning to Taste: Taste the stew towards the end of cooking and adjust seasonings as needed, balancing the flavors of beef, vegetables, and herbs.
Serve with Accompaniments: Pair the stew with crusty bread, mashed potatoes, or egg noodles for a satisfying meal.

Conclusion:

Dive into the comforting warmth of this drunken winter stew, where tender beef and hearty vegetables harmonize in a rich, flavorful broth. The combination of red wine, Guinness beer, and beef stock creates a captivating depth of flavor that complements the natural sweetness of the vegetables. Whether enjoyed as a standalone meal or paired with classic accompaniments, this stew embodies the essence of winter comfort food, offering a satisfying and memorable culinary experience.